Smoked salmon and asparagus omelette
Average rating:
Fresh asparagus and tasty smoked salmon are the perfect ingredients for a super-indulgent omelette
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Prep time: 5 mins
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Cooking time: 20-25 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
If you don't have a griddle pan, you could oven-roast the asparagus at 200°C (400°F, gas Mark 6) for 10-15mins.
- 1 x 300g bundle of fresh asparagus, trimmed
- 1tbsp olive oil
- salt and freshly ground pepper
- 12 large Lion quality eggs
- 50g (2oz) butter
- 225g (8oz) smoked salmon
- 25g (1oz) gruyère cheese, grated
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 on to a plate. Sprinkle over the cheese. Repeat to make a further three omelettes in the same way.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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