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
- 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.
- 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.
Recipe courtesy of Davidstow Cheddar
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