Serves 4 Ingredients: • 8 eggs • ¼ pint of double cream • 200g prawns • 200g mushrooms • 200g asparaguses • I fresh red chilli (chopped) • Bunch of coriander, chopped • Salt and pepper • 5 Tbs Extra Virgin Olive Oil
Method: • Mix together mushrooms, asparagus, prawns and chilli with 2 spoonfuls of Extra Virgin Olive Oil and a pinch of salt. • Beat the eggs, mix in the cream and the chopped coriander and season with salt and pepper • Heat the remaining Extra Virgin Olive Oil in a non-stick frying pan • Add the beaten eggs, covering the bottom of the frying pan. Move the eggs gently until almost cooked • Roll the omelette in the pan • Cook for a few more minutes • Place the rolled omelette on a plate and open slowly. Recipe by the Interprofesional Olive Oil Spain