- 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
Whisk 4–6 free-range eggs with a pinch of sea salt and freshly ground black pepper. Heat 2T olive oil in a nonstick 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.