for 4 person

Egg mixture

6	fresh egg yolks
2 tbsp	cream
¼ tsp	nutmeg
¼ tsp	salt
a little	pepper
6	fresh egg whites
1 pinch	salt

Omelette

1 tbsp	olive oil
150 g	green asparagus, shaved into long, thin strips using a peeler
50 g	Parmesan, finely grated
2 tbsp	basil, finely chopped

How it's done

Egg mixture

Whisk together the egg yolks and cream, season. Beat the egg whites with the salt until stiff, carefully fold into the egg yolk mixture.

Omelette

Heat the oil in a non-stick frying pan. Place half of the asparagus in the pan, fry for approx. 1 min. Pour half of the egg mixture over the asparagus. Cover the omelette and cook over a medium heat for approx. 5 mins. Top with half of the cheese and half of the basil, fold in the middle. Repeat these steps with the remaining ingredients.

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