Name: Herb and Asparagus Omelette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 3/4 cup (180 ml) water; 1/4 lb (115 g) medium asparagus, trimmed and cut into pieces ¾ inch (2 cm) long; 6 eggs; 2 tbsp butter; 3 tbsp mixed herbs, finely chopped (such as chives, flat-leaf parsley, dill, tarragon); 2 tbsp firm washed-rind cheese shavings (such as Louis d’Or)

Ingredients

- 3/4 cup (180 ml) water
- 1/4 lb (115 g) medium asparagus, trimmed and cut into pieces ¾ inch (2 cm) long
- 6 eggs
- 2 tbsp butter
- 3 tbsp mixed herbs, finely chopped (such as chives, flat-leaf parsley, dill, tarragon)
- 2 tbsp firm washed-rind cheese shavings (such as Louis d’Or)

Preparation

- In a large non-stick skillet over high heat, bring the water and asparagus to a boil. Cook for 3 minutes or until the water is almost completely evaporated and the asparagus is tender. Season with salt and pepper. Set aside on a plate. Wipe out the skillet.
- Meanwhile, in a bowl, whisk the eggs. Season with salt and pepper.
- In the same skillet over medium heat, melt the butter until foaming. Pour in the eggs. Cook the omelette for 2 to 3 minutes, breaking up the eggs, using a wooden or plastic spatula, to ensure even cooking. Arrange the asparagus in a strip down the centre of the omelette. Spread the herbs over the entire surface of the omelette.
- Reduce the heat to medium-low and continue to cook for 2 minutes or until the omelette begins to set around the edges. Fold two opposite sides of the omelette over the strip of asparagus. Cook for another 2 minutes or until the omelette is just slightly runny. Cut in half using the spatula.
- Serve the omelette on plates. Top with the cheese shavings. Serve immediately.

Herb and Asparagus Omelette

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Ingredients

Preparation

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To help you with this recipe

RICARDO The Rock 12" Frypan