Wednesday, 6 May 2009

Asparagus Omelette


I went through a phase of making a lot of omelettes but then I stopped for a while, forgetting how easy and delicious they are. I make my omelettes slightly differently, using a broiler or grill to finish them off. I find it makes them nice and puffy and also avoids the stress of having to turn them. The other thing I do is use three eggs. I know that might not be considered health conscious but it sure makes them taste good, and means they are definitely a meal in themselves. And in the words of Rachael Ray, they are a BLD dish - something you can have for breakfast, lunch or dinner!

Delicious and nutritious asparagus is in season now so you can probably buy it locally - which makes good sense environmentally and in terms of good health. Having said that, I’d buy asparagus out of season to make this omelette because it is so delicious.

Try using different cheeses in your omelettes for variety. I used Cerne Abbas this time, which I got from my favourite local cheese shop, Grey’s in Pangbourne. Cerne Abbas is an artisanale cheese made in a small British village, but you can definitely substitute cheddar or another cheese of your choice if there is none available.

For each omelette you need:-

1 teaspoon mild olive oil
3 eggs
1 tablespoon milk
1 teaspoon dehydrated onion
1/2 teaspoon dried parsley
salt and pepper
5 - 6 small spears of asparagus, very lightly steamed (they should still be almost crunchy)
1/4 of a red pepper, sliced in fairly thin slices (steam it along with the asparagus)
1 handful cheese

Heat the olive oil in an oven safe medium non-stick frying pan with a non-metal handle. Beat the eggs, milk, onion, parsley and seasonings together in a bowl.

Preheat the grill or broiler to medium.

When the pan is hot, add the egg mixture. Cook for minute or so, pulling the mixture away from the edges of the pan with a heat proof spatula or egg turner as it cooks and tipping the pan so more egg fills in the gaps that are left.

Sprinkle the cheese and red pepper over top of the whole omelette, and then lay the asparagus over half of it. Continue to cook, lifting the edges of the omelette occasionally to make sure it is just browning and not burning.

When the top begins to look a bit dryer and the bottom is nicely brown, place the frying pan under the grill or broiler. The omelette should puff up (it will fall when you take it out from under the grill). Watch the omelette constantly or it will burn. When it is golden brown, remove it from the grill and flip half the omelette over like in the photograph above. Slide it on to a plate carefully and serve.

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