King prawn and asparagus omelette

King prawn and asparagus omelette
  • Serves: 4
  • Prep: 5 mins
  • Cook: 10 mins

This colourful and vibrant dish is jam-packed with flavours, and is a light and super healthy dish for the whole family. Tuck into some succulent king prawns with fresh crunchy asparagus slices and Emmental cheese for an added creamy taste. 

Ingredients

  • 100g/4oz asparagus tips, halved
  • 12 large British Lion eggs
  • Salt and freshly ground black pepper
  • 25g/1oz butter
  • 175g/6oz cooked king prawns
  • 50g/2oz Monterey Jack or Emmenthal cheese, sliced

Method

  1. Blanch the asparagus tips in boiling salted water for 2 minutes. Drain and set aside. Beat the eggs with seasoning.
  2. Melt a quarter of the butter in a medium frying pan, when sizzling pour in a quarter of the egg mixture and cook for 3-4 minutes, pushing the cooked egg into the centre of the pan with a spatula until no runny egg remains. Cook for 1 minute until base is golden.
  3. Scatter a quarter of the asparagus, prawns and cheese over the omelette and fold onto a plate. Repeat to make a further three omelettes in the same way.

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