Name: Cheesy Asparagus Omelette
Prep time: 10 min
Cook time: 10 min
Ingredients: 40g butter; 2 spring onions, finely chopped; 1 clove garlic, crushed and finely chopped; 4 eggs; 1/4 cup cream; 1/4 cup Perfect Italiano Parmesan, grated; 1/4 cup Perfect Italiano 4 Cheese Melt; 1 bunch asparagus spears; salt and pepper, to taste

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Prepare asparagus by breaking off woody stalks and lightly steaming.
Melt butter in a shallow non stick pan. Sauté spring onions and garlic for 2 minutes.
Whisk together the eggs, cream, grated Perfect Italiano Parmesan and Perfect Italiano 4 Cheese Melt. Season with salt and pepper.
Pour the egg mixture into the pan with the spring onions and garlic. Cook over a low heat until egg is set.
Lay asparagus across the middle of omelette. Fold the omelette in half over the asparagus.
Serve hot with a little salad garnish.

Tips & Hints:

If asparagus is out of season replace with baby spinach leaves or sautéed mushrooms

Prepare asparagus by breaking off woody stalks and lightly steaming.
Melt butter in a shallow non stick pan. Sauté spring onions and garlic for 2 minutes.
Whisk together the eggs, cream, grated Perfect Italiano Parmesan and Perfect Italiano 4 Cheese Melt. Season with salt and pepper.
Pour the egg mixture into the pan with the spring onions and garlic. Cook over a low heat until egg is set.
Lay asparagus across the middle of omelette. Fold the omelette in half over the asparagus.
Serve hot with a little salad garnish.

Tips & Hints:

If asparagus is out of season replace with baby spinach leaves or sautéed mushrooms

Prepare asparagus by breaking off woody stalks and lightly steaming.
Melt butter in a shallow non stick pan. Sauté spring onions and garlic for 2 minutes.
Whisk together the eggs, cream, grated Perfect Italiano Parmesan and Perfect Italiano 4 Cheese Melt. Season with salt and pepper.
Pour the egg mixture into the pan with the spring onions and garlic. Cook over a low heat until egg is set.
Lay asparagus across the middle of omelette. Fold the omelette in half over the asparagus.
Serve hot with a little salad garnish.