Asparagus, herb and gruyère omelette

Asparagus, herb and gruyère omelette recipe

73 ratings

See method

  • Serves 1
  • 5 mins to prepare and 5 mins to cook
  • 331 calories / serving

Ingredients

  • 20g asparagus spears
  • 2 large eggs
  • 2 tbsp chopped herbs, such as chives and parsley
  • small knob of butter
  • 20g Gruyère cheese, finely grated

Each serving contains

  • Energy

    1375kj
    331kcal
    17%
  • Fat

    26g 37%
  • Saturates

    11g 54%
  • Sugars

    0g <1%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 0.4g Protein 23.4g Fibre 0.5g

Method

  1. Blanch asparagus in boiling salted water for 3 minutes, drain and finely chop.
  2. Lightly whisk the eggs, season and stir in the herbs.
  3. Sizzle the butter in a small non-stick pan and add the eggs. With a palette knife draw in the cooked egg and tip the pan to allow the egg to cook.
  4. Add the cheese and asparagus, fold over the omelette and serve. 
See more Breakfast recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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