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Susan Jung

There are probably as many variations on the omelette as there are cooks to prepare them. Some insist on using a well-seasoned pan reserved solely for omelette-making, others are fine with non-stick pans; some favour a simple two-fold omelette while others like a 'rolled' one. However you serve it, the ingredients should be cut small enough and/or cooked in advance, so they're ready at the same time as the eggs.
 Ingredients 
15 grams unsalted butter, cut into small pieces
 3 large eggs, at room temperature
 30ml cream
 2-3 thin asparagus spears, cut into 1cm pieces
 3-4 cherry tomatoes, diced
 About 25 grams grated cheese, such as cheddar, gruyere or Monterey Jack
 Fine sea salt and freshly ground black pepper
- Blanch the asparagus for 30 seconds in boiling salted water, then drain, rinse with cold water and drain again. Dry the asparagus with paper towels. 
- In a bowl, whisk the eggs with cream. Set a 20cm skillet over a medium-high flame and add the butter. 
- When the butter is melted and foamy, add the egg mixture - it should start to set. Use a rubber spatula to stir and lift the egg mixture, tilting the pan so the uncooked egg comes in contact with the heat and starts to set. 
- When the eggs are about 60 per cent cooked, sprinkle with salt and pepper. 
- Turn the heat to low and lay the asparagus, tomato and cheese down the centre of the omelette. Leave, undisturbed, until the surface is almost set - it should be shiny and slightly runny in spots. 
- Fold one side of the egg over the filling, then shake the pan and tip the omelette so it folds over itself into thirds as it flips onto the plate. 
- Use paper towels to shape the omelette into an oval, then serve.



Asparagus and tomato omelette