Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 100 g asparagus tips
- 6 free-range eggs, beaten
- 100 g chevin (soft goat’s cheese)
- Sea salt and freshly ground black pepper, to taste
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Trim and steam the asparagus tips. Drain and allow to cool slightly. Mix the beaten eggs with the crumbled cheese.
Heat the oil in a 20 cm pan – you want a thick omelette. Pour in the egg mixture and add the asparagus. Cook very gently – for about 20 minutes – or until the omelette starts comes away from the sides of the pan.
Slide under a hot grill to brown lightly. Season to taste. Serve warm or at room temperature.
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