Asparagus and Parmesan Rolled Omelette
Ingredients
- 8 large eggs
- 200 g asparagus spears
- 60 g Parmesan cheese
- 1 lemon
- 30 g butter
- 10 g fresh chives
- 1 tsp black pepper
Nutrition (per serving)
- Calories
- 333 kcal
- Protein
- 24.4 g
- Carbohydrate
- 3.6 g
- of which sugars
- 2.2 g
- Fat
- 24.1 g
- of which saturates
- 11 g
- Fibre
- 2.4 g
- Salt
- 1.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Snap the woody ends off the asparagus and blanch the spears in boiling salted water for 2 minutes. Drain and refresh in cold water, then slice into 3cm pieces.
- 2
Grate the Parmesan and snip the chives. Whisk the eggs with half the Parmesan, the chives, lemon zest, and plenty of black pepper.
- 3
Melt a quarter of the butter in a non-stick frying pan over medium-high heat. Pour in a quarter of the egg mixture.
- 4
As the edges set, draw them in with a spatula. When almost set, scatter a quarter of the asparagus across the centre. Fold and roll the omelette onto a warm plate.
- 5
Repeat for the remaining three portions. Finish each with a squeeze of lemon juice and the remaining Parmesan.
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