4: Heat 3 tablespoons olive oil in a large non-stick frying pan. When really hot, pour in the beaten eggs. Leave to cook for 1 or 2 minutes until it begins to cook underneath.
5: Scatter the sliced apsaragus over the middle of the omelette, then 50 g Parmesan (Parmigiano Reggiano).
6: Leave to cook until the omelette begins to set around the edge. It should only still be liquid in the centre.
7: Fold the omelette over in half (use 2 forks to do this), turn off the heat and leave to cook gently like this for a further 2 or 3 minutes.
8: Serve immediately.
Remarks
Do be careful not to overcook the omelette, or it will dry out.