Omelette with Potato, Asparagus and Parma Ham


  • Cook the asparagus spears in lightly salted boiling water for about four or five minutes
  • Meanwhile, beat the eggs and milk together. Heat a non-stick frying pan and add the butter, swirling it around the pan as it melts. Pour the egg mixture into the pan and cook over a medium-high heat. As the omelette cooks, bring the set egg towards the centre of the pan with a wooden spatula, so that the raw egg flows over the surface of the pan to cook
  • Drain the asparagus and scatter it over the surface of the set omelette with the potato chunks. Season with salt and pepper and sprinkle with the chives or parsley. Cook over a low heat for another minute or so, then serve, topped with the slices of Parma Ham

Cook’s tips: Ring the changes with your favourite ingredients – try sliced mushrooms and chopped tomatoes or melted Cheddar and spring onions – both taste superb topped with slices of Parma Ham. For a smaller omelette, just use two eggs instead of three.


Serves 1

  • 75g (3oz) asparagus spears, trimmed and halved
  • 15g (½ oz) butter
  • 3 large free-range eggs
  • 2 tbsp milk
  • 100g (4oz) potato, cooked and cut into cubes
  • Salt and freshly ground black pepper
  • 2 tsp fresh chives or parsley, chopped

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