Do not show this message again
Home / All recipes / Michelle Keegan's smoked salmon and asparagus omelette
Michelle Keegan's smoked salmon and asparagus omelette

Michelle Keegan's smoked salmon and asparagus omelette

If you’re looking for a light, healthy meal then why not try actress Michelle Keegan’s egg-based favourite; a smoked salmon and asparagus omelette that’s nutritious and indulgent.

 

Serves

1

Prep: 

5 mins

Cook: 

10 mins

Average: 3.5 (21 votes)
Per serving
KcalsFatSaturatesCarbsProteinSalt
63953.4g16.0g2.1g38.3g3.60g

Ingredients

  • 100g bundle of fresh asparagus, trimmed
  • 2 tbsp olive oil
  • Salt and freshly ground pepper
  • 3 large British Lion eggs
  • 15g butter
  • 50g smoked salmon

Method

  1. 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 4-5 minutes, turning once until the asparagus is charred and tender. Beat the eggs with seasoning.
  2. 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 minutes, pushing the cooked egg into the centre of the pan with a spatula until no runny egg remains. Cook for 1 minute until base is golden.
  3. Scatter a quarter of the asparagus and salmon over the omelette and fold onto a plate. Repeat to make a further three omelettes in the same way.

Cook’s tip
If you don’t have a griddle pan, you could oven-roast the asparagus at 200C/Fan/180C/400F/Gas Mark 6 for 10-15 minutes.