RECIPES
Asparagus and goat’s curd omelette
By Miele
10 minutes
Preparation Time
5 minutes
Cooking Time
1 serving
INGREDIENTS
Omelette
3 eggs
1 tbsp water
Salt flakes, to taste
Black pepper, freshly ground
20 g unsalted butter
2-3 asparagus spears
2 tbsp goat’s curd
To serve
Goat’s curd, extra
Micro celery leaves
Micro sorrel leaves
METHOD
Omelette
- In a bowl, whisk the eggs, water, salt and pepper until blended.
- Heat a frying pan with butter on high heat, induction setting 8. Sauté the asparagus spears until slightly browned and tender. Remove from the pan and set aside.
- Pour the egg mix into the heated pan, induction setting 7-8. The mixture should set immediately at the edges. Use a spatula or fork, gently move the cooked egg towards the centre of the pan. Continue tilting the pan until the egg mixture has thickened.
- Place the asparagus and dollops of goat’s curd in the centre of the omelette. Using a spatula, fold one third into the centre and then fold the remaining third over.
To serve
- Remove from the pan and top with more goat’s curd and herbs.
Hints and tips
- Substitute with your favourite omelette fillings, including mushrooms, wilted spinach, tomatoes, ham and smoked salmon.
APPLIANCE / FUNCTION
Miele
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