Paleo Asparagus and Tomato Omelette
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Preparation steps
1.
Bring a large pan of water to the boil and blanch the asparagus for 3 minutes. Drain well, refresh under cold running water and drain again. Slice the asparagus lengthways and set aside a few of the tips for the garnish.
2.
Heat the oil in a wide pan and gently cook the onion until soft but not brown. Add the asparagus, coat in the oil then pour in the beaten eggs and stir carefully. Season with a little sea salt if required.
3.
Add the tomatoes evenly to the pan and continue cooking over a gentle heat until the eggs have set.
4.
Carefully slide the omelette out of the pan and cut into pieces. Serve warm or cold with chilli flakes scattered over and garnish with dill sprigs, the reserved asparagus tips and a drizzle of olive oil.
