Ingredients
4 asparagus spears
3 eggs
Salt and pepper
Chopped parsley
1 tbs butter
2 slices ham
2 tbs tasty cheese, grated

Method

• Wash hands.
• Bring a saucepan of water to the boil.
• Prepare the asparagus by snapping off the woody part at the base.
• Blanch the spears for 3 minutes in the boiling water. Remove them immediately and put on a plate.  Cut them in half.
• In a bowl, whisk the eggs.  Add the parsley, salt and pepper.
• Heat a non-stick frying pan. Add the butter and allow it to melt.  Use a paper towel to spread it over the whole base.
• Pour the egg into the frypan, tilting it so that the egg spreads evenly.
• Cook for 2 minutes or until the bottom has set.
• Place the ham on one half of the omelette, then the asparagus and the grated cheese.
• Fold the other half of the omelette over the top.
• Slide the whole thing onto a plate to serve.

TIP: Try other fillings such as cherry tomatoes or baby spinach.

Eat Occasionally