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Creamy omelette with greens
Prep time: 5 mins
Cooking time: 10 mins

1 tbsp. butter
100g asparagus
100g broccolini, sliced lengthways
4 free range eggs
50ml cream
30g feta, crumbled
15g hazelnuts, roughly chopped
1 stem spring onion, sliced (optional)
Fresh lemon juice (optional)
Sea salt and freshly cracked black pepper

  1. Preheat the oven to 150°C.
  2. Heat the butter in a large pan over a medium-high heat, then add the asparagus and broccolini and sauté for 3-5 minutes, tossing regularly.
  3. Once tender, transfer the greens to an ovenproof dish and place in the oven to keep warm.
  4. Whisk the eggs and cream in a small mixing bowl, then season to taste.
  5. Turn the heat down to low, then cook the egg mixture in two batches, adding extra butter to the pan if required.
  6. When each omelette begins to cook and firm up, use a spatula to ease around the edges and fold the omelette in half.
  7. Transfer each omelette to a plate, then top with the asparagus, broccolini, feta, hazelnuts, spring onion and a squeeze of fresh lemon juice.

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