Eggs: 150g (3 large), Asparagus: 100g (10 spears, trimmed and cut into 1-inch pieces), Shallot: 20g (1 small, minced), Gruye cheese: 30g (1 oz, grated), Fresh tarragon: 2g (1/2 tsp, chopped), Butter: 10g (2 tsp, divided), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Lemon zest: 2g (1/2 tsp), Whole grain toast: 30g (1 slice, for serving)
1. In a bowl, whisk together 150g eggs with 1g salt, 1g black pepper, and 2g lemon zest until well combined. 2. Heat 5g butter in a non-stick skillet over medium heat. 3. Add 20g minced shallot and cook until translucent, about 2 minutes. 4. Add 100g asparagus pieces and cook until bright green and tender-crisp, about 3-4 minutes. 5. Remove the asparagus mixture from the pan and set aside. 6. In the same skillet, melt the remaining 5g butter over medium-low heat. 7. Pour the egg mixture into the skillet, tilting to ensure even distribution. 8. As the eggs begin to set, use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath. 9. When the omelette is almost set but still slightly runny on top, spoon the asparagus mixture over half of the omelette. 10. Sprinkle 30g grated Gouda cheese and 2g chopped fresh tarragon over the asparagus. 11. Fold the other half of the omelette over the filling. 12. Cook for another minute, then slide onto a plate. 13. Serve with 30g whole grain toast.
