Sunday morning breakfast. I really love lazy weekend mornings when there is time to make something nice. Not that this took very long at all. But is is one of those breakfast dishes that says "I have time to eat.".
3 Tablespoon of milk
About 5 or 6 thin asparagus spears, cut diagonally into 2 inch pieces (white ends discarded)
1 spring onion, finely chopped
1/4 cup grated cheddar cheese (or any similar cheese you like)
1 Tablespoon of finely grated fresh parmesan cheese
1 teaspoon olive oil
1 teaspoon butter
Salt and pepper to taste
Finely chopped parsley, about 1 teaspoon
In a medium cast iron skillet set over a medium heat, add the olive oil, spring onions and asparagus. This you want to cook for about 8 minutes. Stir frequently while cooking so the asparagus cooks evenly and nothing sticks and burns. I like my asparagus with a bit of a crunch, so I find this time enough. However, if you like it softer, cook it for a further few minutes. You may notice by doing so, you spring onions may be cooking too much. A useful tip would be to add a splash of water to the pan to avoid further browning of the vegetables. This will enable the vegetables to continue cooking without burning or browning further. Remove from heat and set aside when done.
In a medium bowl, whisk the eggs with the milk and add a dash of salt a pepper. Whisk until foamy.
Set a 6 inch non stick skillet over a medium heat and add the butter until melted. Now pour in your egg mixture. You are going to want to get a rubber spatula at this point and gently pull the egg mixture away from the pan. You can do this by simple sliding the spatula around the inside of the rim of the pan. You will probably notice the egg mixture will now run down the inside of the pan and this is fine. Once it has been cooking for about 2-3 minutes, spoon the vegetable mixture over one half of the omelette and then sprinkle with your two types of cheese and a touch of the parsley. Continue to cook until he eggs have cooked. This should only take about 4 minutes or so. What you have to do now, it fold it over into a half moon. I recommend folding the side with no vegetables over the vegetable side. Do this by using your spatula to gently slide it under the rim of the omelette and with a clean swoop, flip it on top of the the other side. You should now have a half moon looking omelette.
Ready for serving. You can simply slide it out of the pan and cut in half. I think it makes two servings as it is quite big and filling. But you might be really hungry and have it all for yourself!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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