Name: Asparagus and gruyère omelette
Total time: 600 s
Yield: 4
Ingredients: 2 large egg; 1 tablespoon fresh soft herbs; 1 tablespoon natural yogurt; 1 knob butter; 125 gram asparagus spear; 20 gram Gruyère; 2 spring onion; to taste mixed salad greens

Step 1

Lightly beat the eggs (2) , season with salt and pepper, then stir in the herbs (2 g) and yogurt (20 g) or crème fraîche.

Step 2

Melt the butter (1 knob) in a small, non-stick frying pan set over a high heat. Add the asparagus (125 g) and cook, stirring, for 2 minutes, until just tender. Remove half the asparagus from the pan and set aside.

Step 3

Spread the remaining asparagus out in the pan and pour in the egg mixture. After a few seconds, when the eggs start to set, draw the cooked egg from the side of the pan into the centre, creating ripples and folds. Swirl the pan around, allowing the raw egg mixture to pour into any gaps. Repeat for about 1 minute, until the top is almost set.

Step 4

Scatter the top with the Gruyère (20 g) , spring onions (2) and reserved asparagus, then slide the omelette onto a plate, folding it in half as you go. Serve with a leafy salad (to taste) .

Asparagus and gruyère omelette

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