Roast chicken and asparagus soufflé omelette

Ingreadient

• ½ bunch asparagus (about 200g)
• 3 medium free-range eggs, separated
• 10g parmesan, finely grated, plus extra to serve
• 15g unsalted butter
• 70g leftover roast chicken, shredded
• 20g gruyère or extra-mature cheddar, finely grated
• Watercress to serve (optional)

Instruction

1. Heat the grill to hot. Bring a pot of salted water to the boil, cook the asparagus for 2 minutes, then drain and refresh under cold water. Slice in half lengthways, then set aside.
2. Whisk the egg yolks in a large bowl with the parmesan and a pinch of salt. Put the egg whites in a separate large clean bowl and whisk to soft peaks that flop over when you remove the whisk.
3. Using a large metal spoon, fold half the whisked egg whites into the egg yolk mixture to loosen, then add the remaining whites and carefully fold together until just combined.
4. Melt the butter in the frying pan over a medium heat until it starts to foam. Working quickly, put the asparagus in a layer in the base of the pan, then pour over the egg mixture, sprinkle with the chicken and cook for 2 minutes.
5. Sprinkle the omelette with the grated gruyère/cheddar, then put the pan under the grill until the omelette has puffed up and the cheese has just melted and started to turn golden. Slide a palette knife around the edges of the omelette to loosen, then fold it in half.
6. Sprinkle with parmesan and top with watercress, if you like.