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Smoked salmon and asparagus omelette

Smoked salmon and asparagus omelette

Want to try something different and spoil yourself at the same time? Then whip up this super-tasty omelette, perfect for when you're on the go.  Enjoy the taste of sweet, creamy, nutty Gruyère cheese, combined with fresh trimmed delicious asparagus and succulent heavenly smoked salmon. 

Serves

4

Prep: 

5 mins

Cook: 

20 mins

Average: 4.3 (6 votes)

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

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 4-5mins, 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 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.
  3. 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.