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Asparagus, herb and gruyère omelette recipe

Asparagus, herb and gruyère omelette recipe

86 ratings

See method

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


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

Why not try...

Asparagus BundleHarvested by hand when at their most sweet and tender 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

  • 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


  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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