Asparagus, red onion and cheddar omelette recipe

Asparagus, red onion and cheddar omelette recipe

A simple cheese omelette spruced up with fresh asparagus tips, snipped chives and a dollop of crème fraîche.

Ingredients

  • 1 tbsp sunflower oil
  • 15 g butter
  • 2 small red onions, sliced
  • 100 g asparagus tips, cut into 2.5cm lengths
  • 6 large eggs
  • 1 egg yolk
  • 3 tbsp crème fraîche
  • 2 tsp snipped fresh chives
  • 75 g extra mature cheddar
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tbsp sunflower oil
  • 0.5 oz butter
  • 2 small red onions, sliced
  • 3.5 oz asparagus tips, cut into 2.5cm lengths
  • 6 large eggs
  • 1 egg yolk
  • 3 tbsp crème fraîche
  • 2 tsp snipped fresh chives
  • 2.6 oz extra mature cheddar
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tbsp sunflower oil
  • 0.5 oz butter
  • 2 small red onions, sliced
  • 3.5 oz asparagus tips, cut into 2.5cm lengths
  • 6 large eggs
  • 1 egg yolk
  • 3 tbsp crème fraîche
  • 2 tsp snipped fresh chives
  • 2.6 oz extra mature cheddar
  • 1 pinch salt
  • 1 pinch pepper

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Heat the oil and butter in a medium, non-stick frying pan. Add the onions and sauté for 3-4 mins until softened. Meanwhile blanch the asparagus in boiling water for 2 mins, drain and refresh in cold water.
  2. 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.
  3. 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.

Recipe courtesy of Davidstow Cheddar

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