| Cheesy Asparagus Omelette |
| Perfect with Perfect Italiano Romano Wedge. |
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| Method | Ingredient | ||
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1. Prepare asparagus by breaking off woody stalks and lightly steaming. 2. Melt butter in a shallow non stick pan. Sauté spring onions and garlic for 2 minutes. 3. Whisk together the eggs, cream, grated Romano and Perfect Italiano 4 Cheese Blend. Season with salt and pepper. 4. Pour the egg mixture into the pan with the spring onions and garlic. Cook over a low heat until egg is set. 5. Lay asparagus across the middle of omelette. 6. Fold the omelette in half over the asparagus. 7. Serve hot with a little salad garnish.
Serves: 2 |
40g Western Star Butter 2 spring onions, finely chopped 1 clove garlic, crushed and finely chopped 4 eggs 1/4 cup cream 1/4 cup grated Perfect Italiano Romano 1/4 cup Perfect Italiano 4 Cheese Blend 1 bunch asparagus spears Salt & pepper to season |
If asparagus is out of season replace with baby spinach leaves or sautéed mushrooms.