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Asparagus omelette

Asparagus omelette


This tasty dish makes the most of Co-op British eggs and fresh green British asparagus

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    930kj 223kcal
  • Fat
    Med 21%
  • Saturates
    Med 30%
  • Sugar
    Low 21%
  • Salt
    Med 21%

% of adult’s reference intake | Carbohydrates per serving : 9g


  • 200g Co-op Jersey Royals, larger potatoes halved
  • 100g Co-op British asparagus spears, trimmed
  • 1 tbsp Co-op olive oil
  • 4 spring onions, sliced
  • 4 Co-op British eggs
  • Freshly ground black pepper
  • 50g Co-op Irresistible Somerset vintage Cheddar, grated
  • 10g Co-op unsalted butter
  • Fresh chives, chopped (optional)


  1. Cook the Jersey Royals in boiling water for 20 mins until just tender
  2. Meanwhile, cook the asparagus in boiling water for 2 mins and drain. Heat the oil in an ovenproof frying pan, add the spring onions and asparagus and cook for 2 mins
  3. Beat the eggs with 2 tbsp cold water and season with black pepper, then pour over the asparagus and onions
  4. Cook gently for 10 mins
  5. Sprinkle the grated Cheddar over the omelette then place the pan under a hot grill for 5 mins
  6. Drain the Jersey Royals and toss with the butter and chives, if using. Cut the omelette into wedges and serve with the potatoes

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