With asparagus coming in thick and fast in our garden we have been incorporating it in several dishes throughout the week. I made this omelette one Sunday morning we felt like eggs but didn’t have much in the house besides what came from the garden and some odds and ends in the fridge.
2-3 eggs (I used 3 as we have silkie bantam chickens)
¼ cup of water (tad less if using 2 eggs)
salt and pepper to taste
1 – 2 tsp chilli flakes (optional – depending if you are a chilli fan)
1-2 french shallots (depends on their size) (could also finely slice ¼ of a brown onion or 2 spring onions)
20g (small handful) tasty or parmesan cheese. Grated
1 tbs olive oil
Finely slice the asparagus lengthways. You can also cut these strips in halves or thirds depending on how long your asparagus is.
Heat the olive oil in a medium fry pan. Add the shallots (or brown onion or spring onion) and cook on medium until translucent.
Meanwhile add the eggs, water, salt, pepper and chilli flakes into a mixing bowl.
When shallots are translucent, make sure they are spread across the pan, and pour the egg mixture in.
Lay the asparagus on one side, followed by the cheese*. Put the toast on.
Put the lid on the fry pan. Cover for about a minute, until the cheese is just melted. I like my omelette with the egg just cooked.
Flip the asparagus-free side of the omelette onto the asparagus side.
Put the toast onto you plate and delicately flip out onto your serving plate.
*The other way you could do this is to lay the asparagus and cheese in the middle. Then flip either side of the omelette into the middle after the cheese has just melted. This way is easier to get the omelette out of the pan, particularly if your pan has large sides.