Asparagus and Gruyère omelette

Ingredients

         2 tsp olive oil

         1 small onion, thinly sliced

         ½ tsp salt

         500g asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths

         4 large eggs, lightly beaten

         1 cup shredded Gruyère or Swiss cheese

Method

1.   Heat olive oil into an oven-proof frying pan over medium high heat.

2.   Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.

3.   Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes.

4.   Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat the grill.

5.   Sprinkle cheese over eggs and put under the grill until cheese is melted and browned, about 3 to 4 minutes.

6.   Remove from oven and cut into wedges.