Method

• 1

  Heat the oil and butter in a medium, non-stick frying pan. Add the onions and sauté for three minutes until softened. Meanwhile blanch the asparagus in boiling water for two minutes, drain and refresh in cold water.

• 2

  In a jug, beat the six whole eggs together with plenty of seasoning. Pour the eggs into the pan with the onions and stir with a spatula until nearly set. Remove from the heat and shake the pan to level the mixture.

• 3

  Beat the crème fraîche, egg yolk and chives together. Scatter the drained asparagus over the omelette, then the crème fraîche mix, followed by the cheese. Pop under a hot grill for a couple of minutes until golden brown and bubbling. Serve warm or cold in wedges with salad.