Asparagus, herb and gruyère omelette recipe

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  • Serves 1
  • 15 mins
  • 331 calories / serving
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Asparagus, herb and gruyere omelette HERO

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. 

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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  • Ingredients

  • 20g (¾oz) asparagus spears
  • 2 large eggs
  • 2tbsp chopped herbs, such as chives and parsley
  • small knob of butter
  • 20g (¾oz) finely grated Gruyère cheese
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  • Energy 1375kj 331kcal 17%
  • Fat 26g 37%
  • Saturates 10.8g 54%
  • Sugars 0.4g <1%
  • Salt 0.9g 15%

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

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