Herb and Asparagus Omelette

Instructions

1. 1

   In a large non-stick skillet over high heat, bring the water and asparagus to a boil. Cook for 3 minutes or until the water is almost completely evaporated and the asparagus is tender. Season with salt and pepper. Set aside on a plate. Wipe out the skillet.

2. 2

   Meanwhile, in a bowl, whisk the eggs. Season with salt and pepper.

3. 3

   In the same skillet over medium heat, melt the butter until foaming. Pour in the eggs. Cook the omelette for 2 to 3 minutes, breaking up the eggs, using a wooden or plastic spatula, to ensure even cooking. Arrange the asparagus in a strip down the centre of the omelette. Spread the herbs over the entire surface of the omelette.

4. 4

   Reduce the heat to medium-low and continue to cook for 2 minutes or until the omelette begins to set around the edges. Fold two opposite sides of the omelette over the strip of asparagus. Cook for another 2 minutes or until the omelette is just slightly runny. Cut in half using the spatula.

5. 5

   Serve the omelette on plates. Top with the cheese shavings. Serve immediately.