Asparagus brunch stack
Treat yourself to a runny yolk perched on top of tender asparagus spears and thick slices of black pudding in our ultimate brunch stack
Tornado omelette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 large egg
- 1 tsp double cream
- 1 tsp sunflower oil
- toasted muffinand watercress (optional), to serve
Nutrition: Per serving
- kcal151
- fat13g
- saturates5g
- carbs0g
- sugars0g
- fibre0g
- protein8g
- salt0.3g
Method
step 1
Beat the egg and cream together until completely mixed, then season with salt and pepper. Heat the oil in a small non-stick frying pan or omelette pan over a medium heat. Pour in the egg mixture and wait 30 secs for the bottom to set.
step 2
Working quickly, hold two chopsticks steady in the middle of the omelette, then use the pan handle to turn the pan with the other hand, twisting the omelette into a tornado shape. Leave for 30 secs more to set (the top is meant to be runny), then ease out the chopsticks. Season with more pepper, then slip the omelette out of the pan onto a toasted muffin, alongside some watercress, if you like.
