In almost all Mediterranean countries, colourful, hearty omelettes are made that are packed with a wide variety of vegetables, herbs and cheese. This omelette is a beautiful spring dish - beautifully green and filled with spinach, spring onions, green asparagus and Bettine No3.
You can eat this delicious omelette warm or lukewarm.
Beat the eggs with a hand mixer for five minutes until light and fluffy.
Cut off the hard ends of the asparagus and shave them into ribbons with a vegetable peeler. Cut the spring onion into thin strips. Cut the Bettine No.3 into slices.
Heat the butter in a frying pan and spread the strips of green asparagus over the bottom. Pour in the light egg mixture and place a lid on the pan. Fry the egg over medium-high heat until tender.
Spread the slices of Bettine over half of the omelette and fold the other half over it. Spread the spinach and spring onion over the other half of the pan and fry briefly. Before serving, sprinkle with the sprouts and season with salt and pepper.