Peel the white asparagus, remove the woody ends and cut it into pieces. Drain the artichoke hearts well and quarter them.
Whisk the eggs in a bowl and season with nutmeg and a little salt. Finely snip the chives.
Melt the butter in a frying pan and fry the asparagus over a medium heat until it takes on a little colour and softens slightly.
Add the artichoke hearts and warm them through briefly. Spread the veg evenly over the pan.
Pour the eggs over and let the omelette set over a low heat until the top is just firm. In pregnancy, let the egg set completely.
To serve, sprinkle the omelette with chives, cut it in half and put it straight onto plates while warm.
Good to know
An omelette like this feels like an unhurried spring meal. Savoury, tender and quick to make. Just right when you want something simple that still feels a little special.
Swaps
Butter → ghee (only traces of lactose) | White asparagus → green asparagus (a little more vitamin C) | Chives → parsley (more vitamin K) | Artichoke hearts → courgette (milder)
Allergens
Contains egg, and milk (butter); fine for children if the nutmeg is used sparingly, and fine in pregnancy as long as the eggs are fully set.
