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Asparagus, herb and gruyère omelette recipe

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A great way to celebrate what spring has to offer - this asparagus, herb and gruyère omelette recipe is both easy and delicious. It's great as a work from home lunch, taking only 10 minutes to make. 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

Perfect with:

Asparagus Bundle
Harvested by hand when at their most sweet and tender

If you don't have any pears, try using apples

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

Blanch asparagus in boiling salted water for 3 minutes, drain and finely chop.
Lightly whisk the eggs, season and stir in the herbs.
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.
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.