Asparagus and cheese omelette with sweet potato wedges

Delicious omelette using one of UK's best loved spring vegetables.

Recipe Allergy:

Milk/Lactose

Eggs

Recipe Ingredients:

For the sweet potato wedges:
1 small organic sweet potato, cut into wedges (leave the skin on)
2 sprigs of organic thyme
1 tablespoon organic rapeseed oil (or organic olive oil)
Creme fraiche to serve

For the omelette:
4 spears of organic asparagus, finely sliced
2 handfuls of organic watercress, finely chopped
2 organic free range eggs, whisked
1 heaped tablespoon of grated organic parmesan cheese
1 tablespoon organic rapeseed oil (or organic olive oil)

Recipe Method:

For the sweet potato wedges:
Step 1 - Preheat the oven to 190c or gas mark 5. Place a baking tray in the oven to preheat.
Step 2 - Mix the oil, sweet potato and thyme sprigs in a bowl. Transfer to the baking tray and roast for 25 minutes or until the sweet potatoes are cooked

For the omelette:
Step 1 - Heat the oil in a frying pan and add the asparaus. Stir fry for 2 minutes
Step 2 - Add the watercress and cook for a further 30 seconds
Step 3 - Add the whisked eggs into the pan and sprinkle the parmesan cheese all over the eggs. Cook for 2 minutes and turn the omelette over and cook for a further 2 minutes or until the omelette is cooked through and firm to the touch.
Step 4 - Remove the omelette from the pan and cut into finger strips and serve with the sweet potato wedges and a dollup of creme fraiche.

Recipe Eating Occasion:

Lunch

Dinner

Recipe Suitable for Freezing:

Recipe Makes:

2 servings

Recipe Image:

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