Smoked Salmon & Asparagus Omelette

Wash the asparagus and snap off the woody ends. Cut the spears into 2-3 cm pieces. Heat a large non-stick pan over medium heat and melt half of the butter. Sauté the asparagus for 5-7 minutes until tender-crisp.

While the asparagus cooks, crack the eggs into a large bowl. Add the milk, salt, and black pepper. Whisk vigorously until the mixture is well combined and slightly frothy.

Remove the cooked asparagus from the pan and set aside. Melt the remaining butter in the same pan over medium-low heat. Pour in a quarter of the egg mixture for one omelette. Cook for 2-3 minutes until the edges are set and the center is still slightly runny.

Place a quarter of the smoked salmon slices and a quarter of the sautéed asparagus over one half of the omelette. Carefully fold the other half over the filling. Cook for another 1 minute until heated through. Slide onto a plate and repeat for the remaining three omelettes.