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
- Blanch the asparagus tips in boiling salted water for 2 minutes. Drain and set aside. Beat the eggs with seasoning.
- 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.
- 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.
Click on the stars to rate this recipe:
You might also like

Pepper and courgette frittata
Use any vegetables in this tasty microwave supper, suitable for vegetarians.

Feta, spinach and caramelised onion omelette
Top chef Mark Sargeant gives us his luxurious take on a classic omelette, using crumbly feta, spinach and caramelised...

Potato, anchovy and kale tortilla
Superfoods ahoy! Fish, eggs and kale are busting with fantastic nutrition to power you through the day and when...

Smoked salmon and asparagus omelette
Want to try something different and spoil yourself at the same time? Then whip up this super-tasty omelette, perfect...