Cheesy breakfast omelette

If you fancy an indulgent breakfast, this omelette is just the ticket, with asparagus and smoked salmon wrapped in melted cheese

What you need:

• 100g (4oz) asparagus tips
• 150g (5oz) smoked salmon
• 175g (6oz) Wensleydale cheese
• 6 large eggs
• 4 tablespoons water
• salt and freshly ground black pepper
• 1 tablespoon light olive oil

What you do:

1. Bring a pan of water to the boil and cook the asparagus for 2 minutes, drain then refresh under cold running water. Pat dry with absorbent kitchen paper.
2. Cut the salmon into thin strips, you may find this easier to do with a scissors.
3. Crumble the Wensleydale into small pieces about the size of a marble
4. Beat together the eggs with the water and seasoning. Heat the olive oil in a 20cm (8in) non stick frying pan . Pour in the egg mixture then randomly scatter the asparagus, salmon strips and crumbled Wensleydale over the top. Cook over a low heat for 5 minutes until you begin to see the egg setting at the edges of the pan.
5. Preheat the grill to a medium heat. Place the pan under the grill (protecting the handle with double thickness of foil if it is made from plastic or wood) and grill for 3 to 4 minutes until top is set and pale golden brown.
6. Using a wooden spatula, carefully transfer to a serving plate and cut into wedges to serve.
7. Serve with vine roasted tomatoes.

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