Herb Omelette with Green Asparagus and Smoked Salmon

Ingredients

• 1 handful parsley
• 1 handful dill
• 500 g green asparagus (1 bunch)
• 1 fennel bulb (with fennel greens)
• 2 tbsp olive oil
• Salt
• Pepper
• 8 eggs
• 250 g smoked salmon
• 1 packet watercress

Instructions

1. 1.

   Wash the herbs, shake them dry and chop them finely. Clean the asparagus, cut off the woody end and wash it. Clean the fennel, wash it, and set aside the fennel greens. Halve the fennel bulb, cut out the core in a wedge shape, and slice both halves lengthwise.

2. 2.

   Heat 1 tbsp of olive oil in a pan and sauté the vegetables over medium heat for about 5-7 minutes on all sides. Then salt and pepper.

3. 3.

   In the meantime, crack and whisk the eggs. Add the chopped herbs, a little salt and pepper and mix everything well.

4. 4.

   Heat a little olive oil in another pan, pour in ¼ of the egg mixture, distribute evenly and let it set for 4-5 minutes over medium heat. Place 2 spears of asparagus and some fennel on one half of the omelette. Break the smoked salmon into large pieces and distribute them as well. Fold the omelette and place it on a plate. Proceed in the same way with the remaining 3 omelettes.

5. 5.

   Cut watercress from the patch and serve the omelettes sprinkled with it.