It is a big omelette for sharing unless you’re ravenous.
This a filling breakfast for champions. It is a big omelette for sharing unless you’re ravenous.
5 large eggs
Sea salt and fresh ground pepper
1 tbsp. butter
1 tsp. chives, finely chopped
3 tbsp. Gruyère cheese, shredded
10 medium asparagus tips, parboiled
In a medium bowl, beat the eggs vigorously with a balloon whisk. Add salt and pepper.
In a 10-inch nonstick frying pan, melt 1 tablespoon butter. When the butter is melted, pour the egg mixture into pan. After 30 seconds, push the cooked eggs toward the center, keeping the eggs in an even layer. Continue to tilt the pan and move the cooked portion around the pan as necessary.
After 4 minutes, when there is no more liquid, scatter the cheese evenly over the omelet and distribute the asparagus on one half of the omelet. Lift the half without the asparagus and fold it over to create a half-circle. Cook for another 30 seconds, and then slip onto a platter.
Serve at once with fresh fruit, muffins or toasted bread or roasted tomatoes.