Asparagus, herb and gruyère omelette recipe
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
Each serving contains
- Energy
- 1375kJ 331.0kcal
- Fat
- 26g
- Saturates
- 11g
- Salt
- 0.9g
- Sugars
- 0g
of the Reference intake
Carbohydrate 0.4gProtein 23.4gFibre 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.
