Asparagus & Chive Omelette

Name: Asparagus & Chive Omelette
Total time: 15 min
Yield: 2
Ingredients: 8 Asparagus spears, woody ends snapped off; 2 tbsp Chives, snipped; 6 Eggs; 20 g Butter; 2 tbsp Parmesan, grated; to taste Salt and pepper

15 min · serves 2

Crops from your garden in this recipe: 🌱 Asparagus 🌱 Chives

Ingredients

8 Asparagus spears, woody ends snapped off (grown in the garden)
2 tbsp Chives, snipped (grown in the garden)
6 Eggs
20 g Butter
2 tbsp Parmesan, grated
to taste Salt and pepper

Green items are crops you can grow yourself.

Method

Simmer the asparagus in salted water for 3 minutes until just tender, then drain and cut into short lengths.
Beat the eggs with most of the chives, the parmesan and a pinch of salt and pepper.
Melt half the butter in a non-stick frying pan over a medium heat.
Pour in half the egg, stirring gently with a spatula for 20 seconds, then let it set for a minute.
Scatter half the asparagus over one side, fold the omelette over and slide it onto a plate.
Repeat with the remaining butter, egg and asparagus. Finish with the last of the chives.