Description
This Spring Omelet is a fresh and vibrant breakfast option featuring tender asparagus ribbons, aromatic chives, and creamy goat cheese. Quick to prepare and cook, it balances delicate flavors and textures, making it a perfect dish to welcome the spring season.
Ingredients
Scale
Vegetables and Herbs
- 3 large stalks of asparagus, shaved into ribbons
- 2 chive blossoms (optional)
- 2 tablespoons diced chives
Egg Mixture
- 3 large eggs
- Pinch of salt & pepper
Other Ingredients
- 2 tablespoons olive oil (divided)
- 1 ounce goat cheese
Instructions
- Prepare the vegetables: Heat a 9-inch non-stick frying pan over medium heat and add 1 tablespoon of olive oil. Once warm, add the shaved asparagus and diced chives. If using chive blossoms, gently remove petals from one blossom and add them to the pan. Cook for about 3 minutes, stirring occasionally, until asparagus softens. Remove the mixture and set aside.
- Whisk the eggs: In a bowl, combine the 3 eggs with a pinch of salt and pepper. Whisk thoroughly until the mixture is smooth and slightly frothy.
- Cook the egg base: Return the pan to medium heat and add the remaining tablespoon of olive oil. When heated, pour in the egg mixture, tilting the pan gently so the eggs spread evenly across the base. Allow the eggs to cook undisturbed for 1 to 2 minutes until they begin to set but remain slightly runny on top.
- Add filling and cheese: Distribute the asparagus and chive mixture evenly over the center of the omelet and crumble goat cheese on top, reserving a little for garnish. Let it cook for another 30 seconds or until the eggs are nearly set on top.
- Fold and serve: Using a spatula, fold one third of the omelet towards the center, then fold the remaining third over it, creating a neat layered omelet. Serve immediately, garnished with the leftover goat cheese and remaining chive blossom petals for a pop of color and flavor.
Notes
- Chive blossoms are optional but add a lovely mild onion flavor and decorative touch.
- Shave asparagus into thin ribbons using a vegetable peeler for quick and even cooking.
- Use a non-stick frying pan to help with easy flipping and folding of the omelet.
- Adjust cooking time slightly depending on your stove’s heat output to avoid overcooking the eggs.
- Substitute goat cheese with feta or ricotta if preferred.
