Pea, Basil and Goat’s Cheese Omelette with Shaved Asparagus and Rocket Salad

A basic omelette has to be the ultimate single-ingredient fast food because it can be on the plate within a couple of minutes of cracking the first egg. This pea, basil and goat’s cheese version shouldn’t take that much longer, but it is worth exercising a little patience when it goes under the grill – a bit of colour on the goat’s cheese will make the whole thing really sing.


Serves 4

200g frozen peas

20g butter

Small handful of basil leaves, roughly chopped

8 large eggs, beaten

150g goat’s cheese log, thickly sliced

20g Parmesan cheese, grated

Sea salt and freshly ground black pepper

For the salad

250g asparagus, trimmed

Large handful of rocket leaves

Juice of ½ lemon

3 tbsp olive oil


1Preheat the grill to high.

2Put the peas into a colander and hold them under running tepid water for about a minute. This will defrost them without cooking them.

3Place a large, ovenproof frying pan over a medium–high heat and add the butter. When hot, add the peas, shake the pan and cook for 1–2 minutes.

4Add the basil and stir well before pouring in the beaten eggs, then cook for 2–3 minutes, or until the omelette is beginning to set on the bottom.

5Meanwhile, prepare the salad. Using a mandolin or vegetable peeler, slice the asparagus lengthways into very fine shavings and place them in a bowl with the rocket. Whisk the lemon juice, olive oil and a pinch of salt in a small bowl, then pour this dressing over the salad and toss well.

6Dot the goat’s cheese slices over the omelette, sprinkle with the Parmesan and season with salt and pepper. Place the frying pan under the grill for 1–2 minutes, or until the eggs are set on top and the goat’s cheese has begun to brown.

7Transfer the omelette to a board or plate, slice into wedges and serve with the asparagus and rocket salad.

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