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RECIPE:

Brie Cheese and Asparagus Fine Herbs Omelette

Serves 2 (and a half)

For the filling:

• 1 shallot, sliced thinly
• 1 clove of garlic, minced
• 8 spears of asparagus, ends snapped off
• 2-3 tbsp of herbed, creamy brie cheese
• salt and pepper
• 1/2 tbsp butter, tiny splash of olive oil

For the omelette:

• 4 eggs
• 2 tsp water
• salt and pepper
• 1 tbsp butter

• Wet two thick paper towels and ring out slightly. Wrap the asparagus loosely in the wet paper towel. Microwave on high for 1 1/2 to 2 minutes or until tender. Remove. Chop into one inch pieces and set aside. A sneaky little trick that works like a charm.

• Melt the ½ tbsp of butter with the oil in an omelette pan or small skillet over medium low heat. Add the shallot and cook until soft about 1-2 minutes. Add the garlic and cook for about 1 minute more (if either begins to brown, reduce heat).

• Add the asparagus and heat through, 1 minute. Pour into a small mixing bowl and stir in the cheese. Season with salt and pepper to taste.

• Crack the eggs into another small mixing bowl. Add the water and salt and pepper to taste. Whisk until well blended with a whisk or a fork.

• Wipe out your skillet well. Melt the remaining butter in the skillet over medium high heat until hot, but not browned.Pour the egg mixture into the pan and let set until the very edges are opaque. Carefully lift up one side of the omelette with a spatula, and let the raw egg run under the set egg.Repeat on all edges until omelette is opaque.

• Remove from heat.

• Using a rubber spatula, scoop out filling evenly onto one side of the omelette. Fold omelette over, and cut in half with the spatula. Carefully remove each piece to a plate.

http://cookeatshare.com/recipes/special-category/pescetarian

http://pescetarianlife.com/recipes.php

http://www.livestrong.com/article/263600-meal-plan-for-pescetarians/

http://cookeatshare.com/recipes/course/main-dish/special-category/pescetarian

 * Although we haven’t tried this dish out yet, I think it looks delicious and perfect for breakfast. Please try it out, and let us know how it went :) + It takes a couple of minutes!

Preparation Time

5 minutes

Cooking Time

5 minutes

Ingredients (serves 1)

• 3 large eggs, lightly beaten with a fork

• 1 tsp thin cream

• 1 tbs finely chopped flat-leaf parsley

• 1 tbs finely chopped mixed herbs (chives, chervil, tarragon), plus chervil to garnish

• 5g (1 tsp) unsalted butter
• 1/2 tsp olive oil

• 2 tbs finely grated gruyere cheese

• Smoked salmon and sour cream, to serve

Method

1. Beat eggs in a bowl with a fork, add cream and herbs, then beat again to combine. Place the butter and oil in a non-stick frypan over medium heat, swirling to coat pan. When butter begins to foam, increase heat to high, add egg mixture and swirl to coat pan. Leave for 5 seconds, then, when edges begin to bubble, push liquid at edges towards centre of pan, tilting to fill gaps. Continue pushing liquid and tilting pan for about 2-3 minutes until omelette is almost set. Add cheese, then tip pan to one side and use a spatula to gently fold omelette in half. Slide onto a plate, top with smoked salmon and a dollop of sour cream, and serve immediately.

Notes/Tips

• Omelettes are very quick to cook, so have everything ready before you start.