#OrganicSeptember: Gorgonzola Omelette
Whether you eat four a day or four a year, the humble egg is considered a nutritional powerhouse. A single egg has 7g of high-quality protein, and they’re a great source of iron, vitamins, minerals, and carotenoids. They’re also rich in disease-fighting nutrients such as lutein and choline. You can prepare them hundreds of ways (and they’re delicious when served in both sweet or savoury dishes), plus they’re easy to make and super affordable.
With Organic September upon us, how about starting your day right with a delicious Gorgonzola Omelette from Purely Organic – all its organic eggs come from chemical, GM and antibiotic-free hens. What’s more, Purely Organic is the only UK egg brand to package its eggs in carbon neutral egg boxes.
Ingredients (serves 4)
1 bunch of green asparagus, trimmed
12 Purely Organic eggs
4 tbsp double cream
Salt and pepper to taste
4 tbsp butter
120g gorgonzola, crumbled
100g cherry tomatoes, halved
Garnish: Thyme, marjoram or basil
- Start with cooking the asparagus. Bring a saucepan of salted water to a boil. Drop the asparagus in and blanch for 2-3 minutes. Transfer to a bowl and pour cold water over. Leave aside until needed.
- In a small mixing bowl, whisk together 3 eggs, 1 tablespoon of double cream and a pinch of salt and pepper.
- Heat up a tablespoon of butter in a small, non-stick frying pan over a low heat, and add the whisked eggs – stirring rapidly with a spatula for 1 minute.
- Put a lid on and cook for another 1-2minutes.
- When the base of your omelette is set, spread the asparagus, gorgonzola cheese, and cherry tomatoes over half of your omelette.
- Fold the side without topping over the other and cook for 1-2 minutes, until the cheese is melted and the eggs just slightly runny inside.
- Continue with the remaining 3 omelettes. Serve with a sprinkling of herbs and freshly ground pepper.