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Ingredients
- 3 large eggs (free range if possible - the better the eggs, the better the omelet)
- salt and pepper
- 25g butter
- 25g Fontina cheese, or Swiss gruyere or emmental
- 2 slices leg ham
- 4 asparagus spears, cooked until just done
Method
Lightly whisk eggs with a fork and add salt and pepper. Slice cheese thinly. Heat a medium, heavy based pan over medium-high heat - preferably cast iron or non-stick.
Add butter and when it starts to foam add the eggs. Turn the pan back and forth to cover the base with the liquid. Give it one stir then turn the heat down a little. When almost set but still runny inside, add the cheese, ham and asparagus to one side, fold over the other half and slide onto a warm plate.
Serve with toast and cracked pepper.
