Name: Smoked salmon and asparagus omelette
Prep time: 5 min
Cook time: 10 min
Yield: 1
Ingredients: 100g bundle of fresh asparagus, trimmed; 2 tbsp olive oil; Salt and freshly ground pepper; 3 large British Lion eggs; 15g butter; 50g smoked salmon

Serves: 1
Prep: 5 mins
Cook: 10 mins

If you’re looking for a light, healthy meal then why not try an egg-based favourite; a smoked salmon and asparagus omelette that’s nutritious and indulgent.

Ingredients

100g bundle of fresh asparagus, trimmed
2 tbsp olive oil
Salt and freshly ground pepper
3 large British Lion eggs
15g butter
50g smoked salmon

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 4-5 minutes, 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 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 and salmon over the omelette and fold onto a plate. Repeat to make a further three omelettes in the same way.

Cook’s tip
If you don’t have a griddle pan, you could oven-roast the asparagus at 200C/Fan/180C/400F/Gas Mark 6 for 10-15 minutes.