Asparagus and Spring Onion Omelette
Serves 1
Directions
- 1Snap the bottoms off the asparagus, chop them into little rounds, and keep the tips whole.
- 2Slice the spring onion thinly.
- 3Mince a couple of garlic cloves and zest a lemon.
- 4Add the asparagus, spring onion, garlic, lemon zest, and a pinch of salt to a pan with a gentle sizzle, ensuring no color develops.
- 5Whisk the eggs and add them to the pan, giving it a little shake to ensure even cooking without browning.
- 6Add creme fresh to the omelette.
- 7Sprinkle fresh herbs and basil on top.
- 8Squeeze fresh lemon juice over the omelette.
- 9Gently fold the omelette onto itself.
Ingredients
- 5 stalks asparagus
- 2 stalks spring onion
- 2 garlic cloves
- 1 lemon zest
- 1 pinch salt
- 3 eggs
- 2 tbsp creme fresh
- 1 handful fresh herbs
- 1 sprig basil
- 1 squeeze lemon juice
Equipment
pan
Tips
- Keep asparagus tips whole and chop the rest into little rounds.
- Cook the omelette gently without browning.
- You can use parmesan or goat's cheese instead of creme fresh, or ricotta for a softer flavor.
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