Name: Spring omelette with asparagus
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 6 small or 4 large eggs; 6 spring onions; 1 bunch asparagus; 2 tsp olive oil; Salt & pepper; ⅓ cup grated cheese; 2 Tbsp fresh parsley leaves

Spring omelette with asparagus

6 Mar 2022

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This spring omelette with asparagus is perfect for a weekend breakfast or brunch during spring-time. You can use any hard cheese you like - such as Emmental, Gruyere, Cheddar or for a healthy version Goat’s cheese or crumbled feta. Serve it with crusty bread or toast and a crispy salad on the side.

Ingredients

6 small or 4 large eggs
6 spring onions
1 bunch asparagus
2 tsp olive oil
Salt & pepper
⅓ cup grated cheese
2 Tbsp fresh parsley leaves

Instructions

Thinly slice the spring onions.
In a bowl lightly whisk the eggs with a couple pinches of salt, then add the spring onion.
Cut off and discard the woody ends of the asparagus, then spray them with oil and lightly grill them in a griddle pan. They should remain crispy.
Heat a frying pan then add half of the oil, then half of the egg mixture. Let the mixture spread out evenly, creating a large circle. Turn the heat down, then sprinkle some grated cheese and parsley on top.
When the surface of the omelette is no longer runny, put half of the asparagus on one side of the omelette, then, using a spatula, fold the other half over the asparagus. Press down lightly.
After a minute or so, transfer it to a plate and scatter some more cheese on top.
Make another omelette with the remaining egg mixture and asparagus.
Cut the omelette in half, then serve.