Ingredients
3 free-range eggs
3 Jerusalem artichokes, peeled, chopped and blanched
4 asparagus spears, woody ends removed, blanched and chopped
salt and freshly ground black pepper
15g/½ oz butter
1 tbsp olive oil
2 tbsp chopped fresh mixed herbs (parsley, chervil, basil), to serve
Method
1. Beat the eggs in a bowl and mix in the artichokes and asparagus. Season well with salt and freshly ground black pepper.
2. Heat the butter and olive oil together in a frying pan and then tip the egg mixture in. Fry for 2-3 minutes, or until the underside is golden-brown, then flip over and fry for a further 1-2 minutes, or until the omelette is set and golden-brown.
3. Fold the omelette in half and slide onto a serving plate, then garnish with the chopped herbs.
