Asparagus and Pecorino Omelette

Serves: 2

Notes

Eggs are such good energy food and easy to prepare. An omelette is great eating at any time of day or night

Ingredients

  • 6 or 7 spears fresh asparagus
  • 4 large eggs (67g) or equivalent in smaller eggs
  • 1 Tbsp milk
  • Black pepper
  • 25g pecorino or other hard cheese
  • Oil
  • 1 Tbsp chopped parsley or chives (optional).

Method

Briefly steam or boil the asparagus in lightly salted water for couple of minutes. Drain. Beat eggs with milk and a grinding of pepper. Smear a non-stick frying pan with a little lightly flavoured oil. Over medium heat, pour in the egg mixture. When the omelette is almost dry on top, add the asparagus to one side, and slices of pecorino. Fold other half over. For a lighter touch, ricotta could be used. Serve sprinkled with a little chopped parsley or chives.

 

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