The ultimate soufflé omelette with chive crème fraîche and asparagus

The ultimate soufflé omelette with chive crème fraîche and asparagus

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  • 2
  • Easy
  • 5 minutes
  • 10 minutes
  • Woolworths Simonsig no sulphur added Pinot Noir Brut Rosé Méthode Cap Classique

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

Cooking Instructions

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.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Contributing Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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