Prosciutto-Wrapped Asparagus and Gruyère Omelette

Trim the woody ends off the asparagus spears and wrap each spear tightly in a half-slice of prosciutto.

Melt half the butter in a 20cm non-stick skillet over medium heat and sauté the prosciutto-wrapped asparagus for 4 minutes until the ham is crisp and asparagus is tender.

Remove the asparagus from the pan and wipe it clean with a paper towel.

Whisk the eggs in a small bowl with a pinch of salt and pepper.

Melt the remaining butter in the skillet over medium-low heat and pour in the eggs, swirling the pan to coat the bottom evenly.

Cook for 2 minutes until the edges are set but the center is still slightly runny.

Scatter the shredded Gruyère over the center, lay the asparagus spears across the cheese, and fold the omelette over.

Slide the omelette onto a plate and serve immediately while the cheese is melted.