Wensleydale breakfast omelette

Bring a pan of water to the boil and cook the asparagus for 2 mins, drain then refresh under cold running water. Pat dry with absorbent kitchen paper.

Cut the salmon into thin strips - you may find this easier to do with a scissors.

Crumble the Wensleydale into small pieces about the size of a marble.

Beat together the eggs with the water and seasoning. Heat the olive oil in a 20cm (8in) non-stick frying pan . Pour in the egg mixture then randomly scatter the asparagus, salmon strips and crumbled Wensleydale over the top. Cook over a low heat for 5 minutes until you begin to see the egg setting at the edges of the pan.

Preheat the grill to a medium heat. Place the pan under the grill (protecting the handle with double thickness of foil if it is made from plastic or wood) and grill for 3-4 mins until top is set and pale golden brown.

Using a wooden spatula, carefully transfer to a serving plate and cut into wedges to serve.

Serve with vine roasted tomatoes