Soufflé omelette with chive crème fraîche
It being the holidays and all, there’s something to be said for a breakfast you can linger over, something a little bit indulgent, something you wouldn’t normally throw together on a weekday morning. Something like this fabulous omelette, for example…
Ingredients:
- 4-6 free range eggs
- Sea salt and freshly ground pepper, to taste
- 2 T olive oil
- Crème fraîche, to taste
- 1 T fresh chives, finely chopped, for serving
- 100 g asparagus, blanched, for serving
Method:
- Whisk 4-6 free range eggs with a pinch of sea salt and freshly ground black pepper. Heat 2 T olive oil in a non-stick pan over a medium heat.
- Pour in the beaten eggs, then swirl around the pan a few times.
- Once the omelette has almost set in the middle and the edges are cooked, spoon over a dollop of crème fraîche, 1 T snipped chives and 100 g blanched asparagus onto one half of the omelette.
- Loosen the edges of the uncovered half from the sides of the pan using a spatula, then flip onto the side covered by the toppings.
- Cook for a further 20 seconds, then slide out of the pan onto a plate. Serve immediately.
(Recipe by Hannah Lewry)
(Serves 2)
In the mood for a delicious brekkie now?