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.