members recipes

Delicious omelette with prawns, asparagus, an mushrooms and a drizzle of olive oil

Ingredients
8 eggs

· ¼ pint of double cream

· 200g cooked prawns

· 200g mushrooms

· 200g asparagus

· 1 fresh red chilli (chopped)

· Bunch of coriander (chopped)

· Salt and pepper

· 5 tbsp Extra Virgin Olive Oil

Method
Mix together mushrooms, asparagus, cooked prawns and chilli with two tablespoons of Extra Virgin Olive Oil and a pinch of salt and cook gently until heated through

· Beat the eggs, mix in the double cream and the chopped coriander and season with salt and pepper

· Heat the remaining Extra Virgin Olive Oil in a separate, non-stick frying pan

· Add the beaten eggs, covering the bottom of the frying pan. Move the eggs gently until almost cooked, add the mushrooms, asparagus, prawns mixture

· Roll the omelette in the pan and cook for a few more minutes

· Place the rolled omelette on a plate and open slowly