Cheesy Breakfast Omelette

Ingredients

• 100g / 4oz asparagus tips
• 150g / 5oz smoked salmon
• 175g / 6oz Wensleydale cheese
• 6 large eggs
• 4 tbsp water
• Salt and freshly ground black pepper
• 1 tbsp light olive oil

Method

1. Bring a pan of water to the boil and cook the asparagus for 2 minutes, drain then refresh under cold running water. Pat dry with absorbent kitchen paper.
2. Cut the salmon into thin strips, you may find this easier to do with scissors.
3. Crumble the Wensleydale into small pieces about the size of a marble.
4. Beat together the eggs with the water and seasoning.
5. Heat the olive oil in a 20cm (8in) non-stick frying pan.
6. Pour in the egg mixture then randomly scatter the asparagus, salmon strips and crumbled Wensleydale over the top. Cook over a low heat for 5 minutes until you begin to see the egg setting at the edges of the pan.
7. Preheat the grill to a medium heat.
8. Place the pan under the grill (protecting the handle with double thickness of foil if it is made from plastic or wood) and grill for 3 to 4 minutes until top is set and pale golden brown.
9. Using a wooden spatula, carefully transfer to a serving plate and cut into wedges to serve. Serve with vine roasted tomatoes.