Potato and asparagus omelette

  • Potato and asparagus omelette
Season
Spring/Summer
Skill level
Novice
Preparation Time
5 mins
Cooking Time
5 mins
Serves
Serves 3-4
Categories
Gluten-free
Quick & easy
Main meal
Healthy

To make a potato and asparagus omelette, you have to crack a few eggs!

An omelette is a staple meal in homes across the world - whether enjoyed for breakfast, lunch or dinner. This wholesome omelette is quick, easy and delicious and can be prepared in just 10 mins.

Ingredients

  • 200g new / baby potatoes, cooked and sliced in half lengthways
  • 100g asparagus tips
  • 4 eggs
  • 1 tsp Dijon mustard
  • 1 small handful of tarragon, finely chopped
  • 30g grated French gruyère
  • A little light olive oil to fry
  • A knob of butter to fry
  • Sea salt and black pepper to taste

Method

  1. 1Blanch the asparagus in boiling water for 1 minute (longer if thicker) and chill in iced water to stop it cooking.
  2. 2Combine the eggs, cheese, mustard, tarragon and seasoning to a bowl and whisk with a fork to make an ‘omelette’ mixture.
  3. 3Heat the oil in a pan and fry the potatoes for 3 - 4 minutes to colour, add the asparagus and fry for a further minute.
  4. 4Turn up the heat a little, and add the butter.
  5. 5When the butter has melted, pour the egg mixture to the pan and cook for a few minutes until the bottom is almost cooked.
  6. 6Place the pan under a pre-heated grill and cook for a few minutes until the eggs are set and cooked on the top.
  7. 7Slide onto a plate and cut into wedges to serve