Spring omelette with asparagus
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
Method
- 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.