Lazy Asparagus Omelette

By Curtis Stone

Quentin Bacon
Quentin Bacon
Lazy Asparagus Omelette recipe by Curtis Stone, brought to you by MiNDFOOD.

Taleggio is a creamy cheese similar in taste to brie but with a slightly stronger flavour the pairs well with asparagus. Combine the two in an omelette and serve with hot, grainy toast for the perfect Sunday brunch.

Serves 4–6

15 thin asparagus spears,

ends trimmed

12 large eggs

½ tsp salt

½ tsp freshly ground black pepper

1 tbsp unsalted butter

560g taleggio cheese,

shaved into thin slices

1 Bring a medium saucepan of water to the boil. Cut the tips of the asparagus spears into 7.5cm lengths and then cut the remainder of the spears into 6mm-thick slices. Cook the asparagus in the boiling water for 30 seconds or until it turns bright green. Drain and transfer to a large bowl of iced water until cool. Drain.

2 Preheat grill on medium-high heat. Using a fork, whisk eggs, salt and pepper in a large bowl to blend well. Melt butter in a large non-stick ovenproof sauté pan over medium heat, swirling the pan to coat all sides with butter.

3 Add eggs and then asparagus to the pan. Gently stir with a silicone spatula to lift the cooked egg from the bottom of the pan and stir it into the uncooked portion (be careful not to over-stir the omelette). As the omelette begins to set give it a final gentle stir. Scatter cheese over the top.

4 Put the pan under the grill and cook for 1 minute or until the omelette has set and the cheese has melted. Using a silicone spatula, loosen the omelette from the pan. Slide the omelette onto 
a platter and serve.


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