Spring Omelette

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic minced
• 8 asparagus spears, snapped, washed
• 7 59g eggs separated
• 1/4 cup pure cream
• 1/2 cup Spanish onion diced
• 1/2 cup tomato diced
• 1 teaspoon thyme
• 1/4 cup parmesan cheese grated
• 200 grams pancetta cooked crispy (optional)

Directions

1. Pour 1 tablespoon of olive oil into a small frypan and preheat over a low heat. Add the garlic and asparagus to the pan and lightly fry for 4 minutes. Transfer onto paper towel.
2. Pour 1 tablespoon of olive oil into a 30cm frypan and preheat over a low heat. Whisk the egg whites until light and fluffy. Whisk the egg yolks and cream together until combined. Gently fold egg yolk though egg whites. Pour egg mixture into the frypan and cook for 1 minute.
3. Top half of the omelette with onion, tomatoes, thyme and parmesan. Place a lid on the frypan and cook for 5 minutes or until base is golden brown.
4. Turn omelette over onto filling.
5. Slide omelette onto a chopping board and cut into 5 pieces.
6. Serve with crispy pancetta (if using) and grilled asparagus.