Roast chicken and asparagus soufflé omelette

Method

1. Heat the grill to hot. Bring a pot of salted water to the boil, cook the asparagus for 2 minutes, then drain and refresh under cold water. Slice in half lengthways, then set aside.
2. Whisk the egg yolks in a large bowl with the parmesan and a pinch of salt. Put the egg whites in a separate large clean bowl and whisk to soft peaks that flop over when you remove the whisk.
3. Using a large metal spoon, fold half the whisked egg whites into the egg yolk mixture to loosen, then add the remaining whites and carefully fold together until just combined.
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4. Melt the butter in the frying pan over a medium heat until it starts to foam. Working quickly, put the asparagus in a layer in the base of the pan, then pour over the egg mixture, sprinkle with the chicken and cook for 2 minutes.
5. Sprinkle the omelette with the grated gruyère/cheddar, then put the pan under the grill until the omelette has puffed up and the cheese has just melted and started to turn golden. Slide a palette knife around the edges of the omelette to loosen, then fold it in half.
6. Sprinkle with parmesan and top with watercress, if you like.