4 tbsp butter

12 Purely Organic eggs

4 tbsp double cream

1 bunch of green asparagus, trimmed

120g gorgonzola, crumbled

100g cherry tomatoes, halved

Herbs for garnish: thyme, marjoram or basil




1. Start with cooking the asparagus. Bring a saucepan of salted water to a boil. Drop the asparagus in and blanch for 2-3 minutes. Transfer to a bowl and pour cold water over. Leave aside until needed.

2. In a small mixing bowl, whisk together 3 eggs, 1 tablespoon of double cream and a pinch of salt and pepper. Heat up a tablespoon of butter in a small, non-stick frying pan over a low heat. Add the whisked eggs and stir rapidly with a spatula for 1 minute. Put a lid on and cook for another 1-2minutes. When the base of your omelette is set spread the asparagus, gorgonzola cheese, and cherry tomatoes over half of your omelette.

3. Fold the side without topping over the other and cook for 1-2 minutes, until the cheese is melted and the eggs just slightly runny inside.

4. Continue with the remaining 3 omelettes. Serve with a sprinkling of herbs and freshly ground pepper.

Good for you, Good for farms, Good for hens.
Keeping things simple here at Purely Organic.
Want this Miso Vegetable Ramen too? Check out our website for the full recipe.
Carefully hand picked just for you.

Get in touch with our team

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
egg box