Smoked salmon and asparagus omelette recipe

Fresh asparagus, tasty smoked salmon and Gruyère cheese have always been a winning combination, and they are the perfect ingredients for a super-indulgent and easy-to-make omelette. This gluten free recipe only takes 25 minutes to make a delicious omelette that serves 4 people, whilst being a really inexpensive option too!

Ingredients

• 1 x 300g bundle of fresh asparagus, trimmed
• 1tbsp olive oil
• Salt and freshly ground pepper
• 12 large Lion quality eggs
• 50g (2oz) butter
• 225g (8oz) smoked salmon
• 25g (1oz) Gruyère cheese, grated

Method

1. Preheat a griddle pan. Cut the asparagus in half lengthways, toss in the olive oil and seasoning to taste. Lay the asparagus on the hot griddle pan and cook for 4-5mins, turning once until the asparagus is charred and tender. Beat the eggs with seasoning.
2. Melt a quarter of the butter in an medium frying pan. When sizzling, pour in a quarter of the egg mixture and cook for 3-4 mins, pushing the cooked egg into the centre of the pan with a spatula until no runny egg remains. Cook for 1 min until base is golden.
3. Scatter a quarter of the asparagus and salmon over the omelette and fold on to a plate. Sprinkle over the cheese. Repeat to make a further three omelettes in the same way.