Smoked salmon and asparagus omelette recipe

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  • Gluten-free
  • Nut-free
serves: 4
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 20 min
-25
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  • Fresh asparagus, tasty smoked salmon and Gruyère cheese have always been a winning combination, and they are the perfect ingredients for a super-indulgent and easy-to-make omelette. This gluten free recipe only takes 25 minutes to make a delicious omelette that serves 4 people, whilst being a really inexpensive option too!

    Ingredients

    • 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.

    Top tip for making Smoked salmon and asparagus omelette

    Top tip: 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.

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