This easy omelette is loaded with roasted asparagus and creamy goat cheese. As the omelet cooks, the goat cheese melts down into the egg. It’s absolutely delicious. I’ve made this for breakfast, lunch, and dinner. It’s also perfect with other veggies, so if you don’t have asparagus on hand, feel free to use what you have. For more of a family-style meal, try our vegetable frittata!
Key Ingredients
Asparagus: I love adding roasted asparagus to this omelette. Other veggies are great, too (roasted broccoli is a family favorite!). Butter: I always cook my omelettes in butter for the flavor, but olive oil works just as well. Eggs: I recommend 3 to 4 eggs for a standard skillet to achieve the perfect fluffy omelette. Goat Cheese: Creamy goat cheese melts perfectly in this omelette, but if you aren’t a fan, use your favorite cheese instead. Swiss or cheddar cheese is really tasty with the asparagus. For more of a briny flavor, try feta.
How to Make an Asparagus Omelette
Getting this omelette on the table is easier than you might think, especially if you have leftover roasted asparagus from dinner! If you are roasting your asparagus for the omelette, it will take 15 to 20 minutes in the oven and just a few minutes to prepare before that. While the asparagus roasts, you can whisk your eggs with a bit of salt and pepper. Finally, when the asparagus is done, cook the whisked eggs in a nonstick skillet and add the asparagus and goat cheese. The cheese slowly melts down into the egg. It’s delicious! 1 teaspoon olive oil 1/2 tablespoon butter 3 large eggs 2 tablespoons soft goat cheese Salt and fresh ground pepper 2For thick asparagus, bend a stalk until it snaps naturally. This shows you where the woody part ends. Trim the rest of your asparagus to roughly the same length. Then, use a vegetable peeler to remove the tough outer layer from each stalk, helping ensure tender results. 3For thin asparagus, trim about 1/2 inch from the ends. There is no need to peel. 4Place the asparagus on the prepared baking sheet. Drizzle with olive oil and toss to coat. Season lightly with salt and freshly ground black pepper. Spread the asparagus in a single layer on the baking sheet to ensure even cooking. 5Roast until the tips begin to brown and the stalks are tender, 15 to 25 minutes. Keep in mind that thicker asparagus will take longer to cook. 2Chop the asparagus into 1-inch pieces. 3Melt the butter in a 10-inch nonstick skillet over medium-low heat. When it is bubbling, swirl the butter around the pan, then pour in the eggs. After 10 seconds, stir the egg mixture, gently lifting and moving the cooked egg so any liquid goes beneath it. After about 30 to 60 seconds, the egg should have formed and be uniformly cooked but still moist. 4Add the goat cheese and asparagus. Fold the omelet over onto itself with a spatula and serve.
