Smoked salmon and asparagus omelette
Smoked salmon and asparagus omelette. It can still be a smoked salmon and asparagus omelet, just with a different cheese. Now, pour yourself a cup of coffee with lavender creamer and you've got a gourmet breakfast. Mound the asparagus on top, plus a handful of the watercress. Cook's tip For a fish-free version, top the omelette with soft goat's cheese instead of the salmon, then finish with the asparagus, leaves and lemon. 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. To cook Smoked salmon and asparagus omelette you need 4 ingredients and 3 steps easily.
The ingredients needed to make Smoked salmon and asparagus omelette:
-
4 of eggs
-
16 of asparagus tips
-
4 slices of smoked salmon
-
1 of little olive oil
Steps to make Smoked salmon and asparagus omelette:
- One at a time, using a small lightly greased pan, beat an egg and make a simple omelette. Heat oil, add egg, flip over when nearly firm and cook the other side. Repeat for other 3 eggs. Meanwhile, bring small pan of water to the boil. Boil asparagus for 4 mins, don't over cook them, soggy asparagus is horrible!
- Drain asparagus and run under cold water to stop them cooking. Then in a large pan, add your 4 omelettes, add a slice of salmon
- Add asparagus tips, fold over and heat through with the lid on for 2 mins on low ?
Now fold the omelette over and turn out onto a serving plate. Repeat this process again and serve the omelettes. Add the salmon and asparagus mixture to the center of the omelette and spread around. Flip one side, lower heat and cover for another minute or until omelette is cooked through. If the size of the omelette seems too big for you, cut in half and share with your main and significant squeeze.
