lazy omelette

from Curtis Stone's "Relaxed Cooking"

Taleggio is a creamy cheese similar in taste to brie but with a slightly stronger flavour the pairs well with asparagus. Combine the two in an omelette and serve with hot, grainy toast for the perfect Sunday brunch.  Note: for 3 of us, I used 5 eggs... perfect.

15 thin asparagus spears,ends trimmed (or sauteed spinach)

12 large eggs

½ tsp salt

½ tsp freshly ground black pepper

1 tbsp unsalted butter

560g (2 ounces) cheese, shredded into thin slices

1 Bring a medium saucepan of water to the boil. Cut the tips of the asparagus spears into 7.5cm lengths and then cut the remainder of the spears into 6mm-thick slices. Cook the asparagus in the boiling water for 30 seconds or until it turns bright green. Drain and transfer to a large bowl of iced water until cool. Drain.

2 Preheat grill on medium-high heat. Using a fork, whisk eggs, salt and pepper in a large bowl to blend well. Melt butter in a large non-stick ovenproof sauté pan over medium heat, swirling the pan to coat all sides with butter.

3 Add eggs and then asparagus to the pan. Gently stir with a silicone spatula to lift the cooked egg from the bottom of the pan and stir it into the uncooked portion (be careful not to over-stir the omelette). As the omelette begins to set give it a final gentle stir. Scatter cheese over the top.

4 Put the pan under the broiler and cook for 1 minute or until the omelette has set and the cheese has melted. Using a silicone spatula, loosen the omelette from the pan. Slide the omelette onto 
a platter and serve.