Wednesday, 23 March 2016

Asparagus Spanish Omelette

When British asparagus is in season (May) this is a perfect, quick, mid-week meal.

Serves 4

  • 2 cloves of garlic 
  • 4 eggs 
  • 50g of goat's cheese 
  • 100ml milk 
  • Cheddar cheese 
  • 50g of frozen peas 
  • A bunch of asparagus 
  • 2 handfuls of spinach

  1. Beat together the eggs and milk and set aside 
  2. Fry the garlic and asparagus in a small amount of oil in an oven-proof frying pan or cast-iron dish. Once the asparagus are a little soft, add the spinach, frozen peas and egg mixture. 
  3. Cook on the hob for a few minutes, until most of the egg is set and covers the base of the pan – remember to keep moving the egg while it cooks to make sure that it doesn't burn 
  4. Spread the goat's cheese over the top, and cover in grated cheddar cheese. 
  5. Put the whole pan under the grill for a few minutes until the rest of the egg is cooked and the cheese starts to brown. 

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