We had some left-over asparagus from the evening before and decided to use it to make an omelette. (I know. How can there be left over asparagus?!) We cut the aparagus and sautéed it with chili flakes in a little olive oil.
We thought chives, goat's cheese and havarti would go well with the asparagus.
Whisk eggs with a bit of water, add them to the pan and cook, tilting the pan to cook the eggs evenly.
Lay cheese on top.
Fold omelette in half and continue to cook until the cheese is melted.
As soon as the cheese is melted, lift the omelette onto a warmed plate. Garnish with chives and serve immediately with potatoes, bacon, toast and coffee.
Well seasoned cast-iron pans are the ultimate in "no-stick" pans.
Wash them by hand with hot water and hand dry immediately to prevent them from rusting.