Grilled Asparagus, Cheese , Eggs
April 2021
This is a great way of making an omelette puff up like a pizza and it’s the same method I used for the Pizza Omelette in The Reverse Your Diabetes Cookbook. I’ve used asparagus and cream cheese here, but you could use roast vegetables, red pepper, feta or halloumi cheese instead.
Ingredients - Serves 2
8 asparagus spears, woody stems removed
3 eggs
1 tablespoon double cream
a knob of butter
3 heaped tablespoons cream cheese or Boursin
20g (.oz) Parmesan or Cheddar cheese, grated
salt and freshly ground black pepper
Preheat the grill to high.
Steam or boil the asparagus until tender. This will take 5–8 minutes depending on their width. Drain and set aside.
While the asparagus cooks, beat the eggs with the cream and some seasoning in a small bowl.
Heat an ovenproof, non-stick frying pan over a medium-high heat and add the butter. Increase the heat to high and when the butter starts to
foam, add the eggs. Use a spatula to move the eggs around for about a minute, criss-crossing the pan to get the runny eggs to the bottom but
making sure there are no holes in the omelette.
When the outer edges become opaque, run the spatula around the rim of the pan to loosen it.
Shake the pan to make sure the omelette can slide.
When the eggs are almost set on the base of the pan, remove it from the heat. Dollop on the cream cheese, lay over the asparagus and scatter
over the Parmesan. Season with a little salt and pepper (unless you have used Boursin as it has enough seasoning).
Put the pan under the hot grill, quite close to the source of heat, for 3–5 minutes or until the cheese has melted and the edges have risen and
browned.
Remove the pan from the grill using oven gloves and slide the omelette on to the warm plate.
This recipe is from ‘The 30 Minute Diabetes Cookbook‘ published by Kyle Books.
