Asparagus Goat cheese Chive Omelet
Nothing screams spring like Asparagus right! Here’s a delicious spring brunch to celebrate the season. This omelet is delicious, nutritious and will keep you full for hours. Fresh snappy asparagus with tangy goat cheese melted under the warmth of a protein rich omelet is perfect for a Sunday breakfast. It’s simple for a casual family breakfast or make it for a special occasion for Mother’s day or Easter with my very French Almond Bostock. It will surely leave your guests oh lala! This recipe is for 3 servings.
Ingredients
- 2-3 tablespoons good quality olive oil
- 6 large organic pasture raised eggs, beaten
- Sea salt as needed and lots of freshly cracked black pepper
- ½ cup soft goat cheese
- 300 grams, about 12 oz fresh asparagus, trimmed, sliced into 2 inch pieces
- 2 tablespoons finely minced chives
Instructions
- Warm 1 tablespoon olive oil in a frying pan. Add the sliced asparagus and stir fry for 1-2 minutes. Add a little water, about 2 tablespoons and cook until just tender. Transfer to a plate to keep warm.
- To make the first omelet, warm the frying pan to medium heat. Add another tablespoons of oil if needed.
- Place 1/3 of the asparagus on the pan distributing it evenly on the pan. Pour 1/3 of the beaten eggs over the asparagus. Allow to set for a few seconds then tilting the pan to distribute the eggs without moving the asparagus. Season with cracked pepper and a little salt(remember the goat cheese is salty).
- Cook on low to medium heat until the eggs are just. add the goat cheese and chives. Cover the pan and take it off the heat. Allow the eggs to set without peaking.
- The cheese should be warm melty and eggs should be set on the top. Transfer to a plate by dislodging the omelet, fold the omelet if desired and serve right away with a fresh spring salad and/toast. Repeat the process with the second and third omelet. Serve.
Leave a Reply