Breakfast and brunch are my favourite meals, partly as you can make them as light or as filling as you wish, sweet or savoury. I’m a huge fan of egg based meals so this seasonal dish fits the bill. I’ve filled this with new season asparagus, peas and lots of fresh herbs and a welcome boost of smoked salmon.
INGREDIENTS (serves 2 people)
For omelette crepe
4 egg whites – this is 120g if you have this from a carton
10g of finely chopped chives and dill
1 tsp olive oi
100g asparagus, tips and middle
100g frozen peas
100g smoked salmon
1 tsp olive oil
Beat together the eggs and egg whites until fully mixed together, season and add the herbs.
Boil the peas in a pan of boiling water until cooked through for 4 minutes. Drain and rinse with cold water.
Heat a pan and add 1 tsp olive oil, and cook the asparagus until cooked through. This will depend on the thickness of the asparagus stalks and may take between 4 – 6 minutes.
In the meantime, heat a non stick frying pan and brush with the remaining olive oil.
Pour in the omelette crepe batter and swirl around the pan.
Cook for about 2 – 3min until it is fully set.
Using a spatula, slide onto a plate with most of the crepe on one side of the plate.
Repeat to make the second omelette crepe.
Mix together the peas, asparagus and herbs and divide between the two crepes.
Top with the smoked salmon and then fold the crepe over.