Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spring Asparagus and Goat Cheese Omelet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 25 reviews

This vibrant Spring Omelet combines fresh asparagus ribbons, delicate chive blossoms, and creamy goat cheese for a light, flavorful breakfast or brunch. Ready in just 10 minutes, this easy-to-make omelet highlights seasonal ingredients and simple techniques to create a delightful and nutritious dish.

  • Total Time: 10 minutes
  • Yield: 1 serving

Ingredients

Vegetables & Herbs

  • 3 large stalks asparagus, shaved into ribbons
  • 2 chive blossoms (optional)
  • 2 tablespoons diced chives

Eggs & Dairy

  • 3 large eggs
  • 1 ounce goat cheese

Oils & Seasonings

  • 2 tablespoons olive oil, divided
  • pinch of salt
  • pinch of black pepper

Instructions

  1. Prepare and cook asparagus mixture: Heat a 9-inch non-stick frying pan over medium heat. Add 1 tablespoon of olive oil. Once warmed, add the shaved asparagus ribbons, diced chives, and if using, the petals from 1 chive blossom. Cook for about 3 minutes, stirring occasionally, until the asparagus is tender. Remove the mixture from the pan and set aside.
  2. Whisk the eggs: In a bowl, combine the eggs with a pinch of salt and pepper. Whisk thoroughly until the mixture is smooth and well combined.
  3. Cook the omelet base: Reheat the frying pan over medium heat and add the remaining tablespoon of olive oil. Pour in the whisked eggs and gently tilt the pan to spread the eggs evenly across the base. Allow the eggs to cook undisturbed for 1 to 2 minutes until they begin to set.
  4. Add filling: Spoon the asparagus mixture and most of the goat cheese into the center of the cooking eggs. Reserve a small amount of goat cheese for topping. Let cook for an additional 30 seconds so the eggs on top are nearly set but still slightly soft.
  5. Fold and serve: Using a spatula, fold one-third of the omelet over the center, then fold the other side to create a neat omelet shape. Serve immediately garnished with the leftover goat cheese and remaining chive blossoms for an elegant touch.

Notes

  • Shaving the asparagus into ribbons helps it cook quickly and blend smoothly with the omelet.
  • Chive blossoms add a mild onion flavor and beautiful color but can be omitted if unavailable.
  • Use fresh goat cheese for the best creamy texture and tangy flavor.
  • Do not overcook the eggs; the omelet should be moist and tender.
  • This recipe serves one but can be easily doubled or tripled.
  • Author: Madelynn
  • Prep Time: 4 minutes
  • Cook Time: 6 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/spring-asparagus-and-goat-cheese-omelet-recipe/