Asparagus, Red Onion and Cheese Omelette
Serves: 4
Cost CuttingGluten FreeQuick Make
Dinner on the table in under 15 minutes? Don't mind if we do!
Ingredients:
1 tbsp sunflower oil
15g butter
2 small red onions, sliced
100g asparagus tips
6 large free-range eggs
1 egg yolk
3 tbsp crème fraîche
2 tsp snipped fresh chives
75g Davidstow cheese
a pinch of salt
a pinch of pepper
method:
- Heat the oil and butter in a medium, non-stick frying pan. Add the onions and sauté for three minutes until softened. Meanwhile blanch the asparagus in boiling water for two minutes, drain and refresh in cold water.
- In a jug, beat the six whole eggs together with plenty of seasoning. Pour the eggs into the pan with the onions and stir with a spatula until nearly set. Remove from the heat and shake the pan to level the mixture.
- Beat the crème fraîche, egg yolk and chives together. Scatter the drained asparagus over the omelette, then the crème fraîche mix, followed by the cheese. Pop under a hot grill for a couple of minutes until golden brown and bubbling. Serve warm or cold in wedges with salad.
