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Asparagus omelet with cherry tomatoes

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Ingredients for 2 servings:

  • 4 large eggs
  • 250 g asparagus tips
  • 6 cherry tomatoes
  • ½ bunch chervil, fresh
  • some butter
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

fresh and fruity

Halve the cherry tomatoes, remove the seeds, and quarter half again. Pluck the chervil leaves from the stems and finely chop. Wash the asparagus tips and cut into 1cm-thick pieces. Whisk the eggs, adding a little salt and pepper. Sauté the asparagus in a large pan over medium heat for about five minutes, adding a little salt. Stir in the tomato pieces and sauté briefly. Sprinkle the chervil over the top and finally pour in the beaten eggs. Cover and let the omelet set over low heat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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