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Smoked salmon asparagus omelette
Ingredients
- 1 300g bundle of fresh asparagus, trimmed
- 1tbsp olive oil
- salt and freshly ground pepper
- 12 large British Lion eggs
- 50g/2oz butter
- 225g/8oz smoked salmon
- 25g/1oz gruyere cheese, grated
Preparation time: 5 mins.
Cooking time: 20 mins.
Serves: 4.
Smoked salmon & asparagus omelette recipe
Method
- Preheat a griddle pan. Cut the asparagus in half lengthways, toss in the olive oil and seasoning to taste. Lay the asparagus on the hot griddle pan and cook for 4-5mins, turning once until the asparagus is charred and tender. Beat the eggs with seasoning.
- Melt a quarter of the butter in an medium frying pan, when sizzling pour in a quarter of the egg mixture and cook for 3-4 mins, pushing the cooked egg into the centre of the pan with a spatula until no runny egg remains. Cook for 1 min until base is golden.
- Scatter a quarter of the asparagus and salmon over the omelette and fold onto a plate. Sprinkle over the cheese. Repeat to make a further three omelettes in the same way.