3 eggs, beaten
1 teaspoons butter
½ teaspoon Maldon salt
Pinch of black pepper
32 grams ml chopped white asparagus from a jar, rinsed and chopped into bite sized pieces.
32 grams steamed broccoli
Method
Season the beaten eggs well with salt and pepper. Heat the butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
At this point you can fill the omelette with asparagus and broccoli. Instead some fresh herbs, sautéed mushrooms or smoked salmon also work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
