THE talented chef, who is based in Cornwall, has become a household name as a result of his years of high level cooking.
Here the Michelin-starred chef shares a delicious recipe
Preparation time: 10 minutes
Cooking time: 10 minutes
You will need:
1 tbsp sunflower oil
2 small red onions, sliced
100g asparagus tips, cut into 2.5cm lengths
6 large free range eggs plus 1 egg yolk
salt and freshly ground black pepper
3 tbsp creme fraiche
2 tsp snipped fresh chives
75g Davidstow Extra Mature Cheddar, grated
1 Heat the oil and butter in a medium, non-stick frying pan, add the onions and sauté for 3-4 mins until softened. Meanwhile blanch the asparagus in boiling water for 2 mins, drain and refresh in cold water.
2 In a jug, beat the six whole eggs together with plenty of seasoning. Pour the eggs into the pan with the onions and stir with a spatula until nearly set. Remove from the heat and shake the pan to level the mixture.
3 Beat the creme fraiche, egg yolk and chives together. Scatter the drained asparagus over the omelette, then the creme fraiche mix, followed by the cheese. Pop under a hot grill for a couple of minutes until golden brown and bubbling. Serve warm or cold in wedges with salad.