If you’re the kind of person who likes breakfast to feel a bit special but still easy enough to pull off before your second coffee, this fluffy asparagus omelette recipe is for you.

Ingredients

• 6 eggs
• 3 tbsp olive oil
• 3 garlic cloves, chopped
• 400 g asparagus
• 140 g sweet corn
• salt and pepper, to tase
• 40 g pecorino cheese, grated
• fresh basil

Method

Crack 6 eggs into a medium bowl and whip them for about 5 minutes, until they’re light and frothy. Trim the woody ends off 400 g of asparagus and slice them into 1 cm pieces. In a large pan, heat 3 tablespoons of olive oil and gently fry a few chopped garlic cloves for a minute. Add the diced asparagus and sweet corn, season with salt and pepper, and cook for 2 minutes. Lower the heat to medium-low, pour in the whipped eggs, and use a spatula to spread the vegetables out evenly. Cover with a lid and cook for 10–12 minutes, until the bottom is set and the top still has a slight wobble. Sprinkle over 40 g of grated pecorino, loosen the edges of the omelette, then cut it in half and fold each piece into a thick triangle. Serve warm with fresh basil and a bit more pecorino on top.