Ingredients
- asparagus spears 150g
- fresh sorrel leaves a good handful
- eggs 3, at room temperature
- single cream a dash
- butter
- sunflower oil
- green salad lightly dressed, to serve
Method
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Step 1
Trim the asparagus, removing any stringy stalk ends. Cook in a large pan of boiling water until tender (about 3-4 minutes.) Rinse immediately in a colander under cold running water until cooled. Drain well before slicing the stems into long thin diagonal strips. Shred the sorrel leaves.
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Step 2
Whisk the eggs with the cream and plenty of seasoning. Melt a small knob of butter with a dash of oil in a small non-stick frying pan (ideally with curved sides – the closest thing to a real omelette pan). When the butter is just beginning to sizzle pour in the egg mix. Scatter in the asparagus and sorrel leaves.
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Step 3
After a few seconds pick up the pan and tilting it away from you jerk it back in a circular motion a couple of times to fold the omelette over on itself. Fry for a few more seconds and repeat. Keep on going, always keeping the pan close to the heat until you have created a cocoon shape. The whole process should take about 3 minutes. The other way is to fold the omelette over with a spatula, but if done like this cook on a lower heat as it should not get too browned.
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Step 4
Tip onto a plate and serve with a dressed green salad. When the omelette is cut, the soft egg centre should run onto the plate.
Nutritional Information
- Kcals 432
- Carbs 3.5g
- Protein 27.6g
- Fat 34.2g
- Salt 0.82g
- Fibre 2.9g
