Beat together the eggs and water with a little seasoning.

Grate the cheese and chop the herbs and cut the tomatoes in half.

Steam the asparagus for 2-3 minutes or boil for 2 minutes.

Melt the butter and/or oil in a warmed frying pan and tilt the fat around the edges. Pour in the beaten egg and give a quick stir, tilting to ensure the egg coats the base of the pan. Carefully lift the cooked parts of the omelette and continue to tilt to allow the uncooked egg underneath. When almost firm, scatter the herbs, Fivemiletown Cheddar and vegetables and place the pan under a hot grill. Cook for a further 2 minutes until the cheese has melted and turned golden.

Serve hot with warm crusty bread or dressed salad.

  • 4-5 eggs
  • 100g/4oz Fivemiletown Cheddar
  • 2 tbsp water
  • 2-3 dsp chopped herbs e.g. parsley/chives/basil
  • 1dsp olive oil and/or knob of butter
  • 4-6 asparagus spears (sliced into 3)
  • 55g/2oz baby tomatoes
  • 2-3 spring onions (coarsely chopped)