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Smoked salmon & asparagus omelette
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2 tsp sunflower or vegetable oil
230g pack asparagus, woody ends removed.
4 Waitrose Free Range Omega 3 Rich Eggs
100g pack Waitrose 1 Peat & Heather Scottish Smoked Salmon, cut into thick strips
1 bunch John Hurd’s Organic Watercress, big stems removed
1 lemon, in wedges
1. Heat a non-stick frying pan (about 23cm across is good). Add 1 tsp oil and the asparagus, season and cook for 5-6 minutes over a high heat until just tender and starting to char. Tip out onto a plate.
2. Add the remaining oil to the pan. Beat the eggs loosely, season, then pour into the pan. Cook for about 1 minute. Use the back of the fork now and again to encourage the egg to set in creamy ribbons. When most of the omelette is set but the top still a little creamy, scatter over the salmon and leave for a few seconds. Transfer to a plate, if you like.
3. Mound the asparagus on top, plus a handful of the watercress. Finish with a good squeeze of lemon juice and seasoning. Serve the rest of the watercress and lemon on the side.
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.
Typical values per serving:
high in protein; 1 of your 5 a day; gluten free; high in vitamin D
This recipe was first published in May 2018.