Speedy Omelet (Serves 1 to 2)

method

First prepare the filling. Chop the asparagus stalks, reserving the tips for garnish. Fry the diced potatoes in butter or margarine until they are golden. Mix the asparagus, potatoes and cheese together and set aside.

Whisk together the eggs, water and seasoning. Melt butter or margarine in an omelet pan and pour in the egg mixture. When a thin layer has set at the bottom, loosen the mixture from round the edges and tilt the pan so that the liquid egg flows underneath. Spoon the filling on to the omelet while the egg is still soft. Fold and serve garnished with hot asparagus tips and parsley sprigs.