Tender pieces of asparagus give a luxury flavour and flashes of colour to creamy mushroom omelettes, which make delicate starters to a meal.
ingredients
serves 4
4 teaspoons olive oil
1 cup button mushrooms, wiped and thinly sliced
5 eggs, medium size
1 level tablespoon snipped chives
2 tablespoons cold water
Freshly ground black pepper
2/3 cup cooked asparagus, chopped
1 large ripe tomato, skinned, de-seeded and chopped
method
OVEN: Preheat to 150°C (300°F)
1. Heat half the oil in a skillet and toss the mushrooms in it over a high heat for about 5 minutes, until they are lightly browned and the juice has evaporated. Lift them out with a slotted spoon and drain on kitchen paper.
2. Lightly whisk the eggs, chives and water, and season with pepper.
3. Heat 1/2 teaspoon of the oil in a small nonstick omelette pan and stir a quarter of the asparagus and a quarter of the mushrooms in it over a moderate heat for 1 minute.
4. Turn the heat to high, pour a quarter of the egg mixture on the asparagus and mushrooms, and stir for 30 seconds with a fork, then leave to cook for 30 seconds, or until lightly set.
5. Fold the omelette in three, using a spatula. Turn it onto a hot dish, cover and put in the oven to keep hot. Make three more omelettes, then garnish them all with tomato to serve.
You can use cooked green beans, zucchinis or broccoli when you cannot get asparagus.
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