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Open Omelette with Spring Vegetables and Herbs



  • 3 organic eggs
  • Pinch of salt
  • Turn of pepper
  • 1 tbsp water
  • 1 tbsp butter
  • 3 spears of asparagus, finely sliced on an angle, blanched and refreshed
  • Small handful of peas
  • 2 tbsp of wild garlic, wild mustard garlic or other fresh herbs, roughly chopped
  • 20g hard cheese, such as our Single Gloucester, grated
  • Fresh leaves or herbs to garnish

The beloved omelette. Quick to make, packed with valuable nutrition, and if made well, with good quality organic eggs, completely delicious. Though we have used fresh British asparagus, spring herbs and peas in this recipe, an omelette lends itself to an array of different ingredients, making it the perfect vessel for using up leftover ingredients from the fridge. Prepare for breakfast, or get the children involved in making their own for a quick, healthful dinner.



Pre-heat your grill to a high setting.

Crack the eggs into a bowl. Add the salt and pepper and beat until combined. Add the water (this will help to create a slightly lighter omelette) and beat once more.

Set a non-stick or heavy-bottomed frying pan over a medium heat and add the butter. When the butter is foaming, pour in the eggs. As the eggs cook, use a spatula to pull the cooked egg from the outside of the pan into the middle. Tilt the pan as you go, letting the raw egg pour back to the edges once more. Keep going, until there is a fair amount amount of raw egg remaining on the top of the omelette. Remove from the heat and scatter over the asparagus, peas, wild garlic/mustard garlic or herbs and grated cheese – or toppings of your choice.

Place your pan under the grill for around a minute, or until the cheese is just bubbling.

Remove the pan from the oven (with your oven gloves on) and gently transfer your omelette to a plate. Top with fresh salad leaves or additional herbs and serve.

Daylesford Omelette Recipe

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