FoodCoop Recipes
Asparagus Omelette
Prep
5 minutes
Cook
10 minutes
Serves
1
Ingredients
3-4 asparagus spears (about 60g), trimmed
1 tbsp olive oil
2 medium free range eggs
1 tbsp water
5g unsalted butter
Large handful (about 15g) Gruyère or Emmenthal cheese, grated
Method
Heat a griddle pan or frying pan until hot, brush the asparagus with half the oil and cook for a few minutes.
Crack the eggs into a bowl and beat together. Add the water. Melt the butter and remaining oil in a small omelette pan, turn up the heat and when the butter starts to foam, pour in the beaten eggs.
Quickly tilt the pan so that the egg mixture covers the base of the pan. Use a wooden spoon to move the egg set from the sides of the pan to the middle of the pan and do this a few times to make sure that the egg cooks evenly. This will only take a minute or two.
Sprinkle over the grated cheese and then put the asparagus spears on one half. Flip the other side of the omelette over the asparagus and slide onto a plate to serve.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
375 | 32.4g | 10.5g | 1.2g | 0.7g |
High · 46% | High · 52% | Low · 1% | Low · 12% |
Approx. per serving. % of your guideline daily amount.
