Ingredients
-
3 large eggs
-
10 g butter
-
1 tbsp flat leaf parsley , finely chopped
-
¾ cup canned white asparagus , drained
-
In a bowl, whisk the eggs. Season with salt and pepper.
-
In a non-stick frying pan, heat the butter until it sizzles. Pour in the eggs. Cook over medium heat, until the eggs start to set around the outside. Using a spatula, draw one edge of the omelette into the center, and tilt the pan to fill the gap with more of the liquid egg.
-
Sprinkle with the parsley. Arrange the asparagus on top, and continue cooking until the top of the omelette is just set. Remove from heat.
-
Shake the omelette out of the pan and onto a plate, folding it over with the spatula. Serve immediately.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.