Asparagus and gruyère omelette

8 INGREDIENTS • 4 STEPS • 10MIN

Asparagus and gruyère omelette

Recipe
The classic cheese omelette has been given an upgrade with aromatic herbs, tender asparagus and extra-creamy eggs.
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The classic cheese omelette has been given an upgrade with aromatic herbs, tender asparagus and extra-creamy eggs.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

10MIN

Total time

Ingredients

Servings
4
2
M&S large free-range eggs
1 tbsp
chopped fresh soft herbs
such as parsley, chives or tarragon
1 tbsp
M&S Remarksable Value natural yogurt
or crème fraîche
1 knob
M&S Collection Farmhouse British butter
125 g
M&S Select Farms asparagus spears
20 g
M&S Swiss le Gruyère, grated
2
M&S spring onions, sliced
to taste
M&S mixed leaf salad
to serve
optional

Nutrition per serving

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Calories
95kcal
Fat
7.4 g
Saturates
3.6 g
Sugars
1.2 g
Salt
78.3 mg
Love This Recipe?
Add to plan
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Asparagus and gruyère omelette
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Lightly beat the eggs (2), season with salt and pepper, then stir in the herbs (1 tbsp) and yogurt (1 tbsp) or crème fraîche.
step 2
Melt the butter (1 knob) in a small, non-stick frying pan set over a high heat. Add the asparagus (125 g) and cook, stirring, for 2 minutes, until just tender. Remove half the asparagus from the pan and set aside.
step 3
Spread the remaining asparagus out in the pan and pour in the egg mixture. After a few seconds, when the eggs start to set, draw the cooked egg from the side of the pan into the centre, creating ripples and folds. Swirl the pan around, allowing the raw egg mixture to pour into any gaps. Repeat for about 1 minute, until the top is almost set.
step 4
Scatter the top with the Gruyère (20 g), spring onions (2) and reserved asparagus, then slide the omelette onto a plate, folding it in half as you go. Serve with a leafy salad (to taste).
step 4 Scatter the top with the Gruyère (20 g), spring onions (2) and reserved asparagus, then slide the omelette onto a plate, folding it in half as you go. Serve with a leafy salad (to taste).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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