Asparagus Omelette with Goat Cheese
Make Asparagus Omelette with Goat Cheese for a quick, bright brunch with roasted asparagus and creamy goat cheese.
Ingredients
- 4 asparagus spears
- 1 teaspoon olive oil
- 1/2 tablespoon butter
- 3 large eggs
- 2 tablespoons soft goat cheese
- Salt and fresh ground pepper
Instructions
Step 1: Prep and trim the asparagus
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment for easy cleanup. For thick asparagus, bend a stalk until it snaps naturally to locate the woody end, then trim the rest to a uniform length and use a vegetable peeler to remove the tough outer layer. For thinner spears trim about 1/2 inch from the ends; no peeling needed. Lightly pat the spears dry so they roast evenly.
Step 2: Season and roast until tender
Arrange the trimmed spears on the prepared sheet, drizzle with a teaspoon of olive oil from a small glass cruet, and toss gently so each stalk gets a thin sheen. Season with a pinch of salt and a few turns of fresh ground pepper, spread in a single layer, and roast until the tips begin to brown and the stalks are tender — 15 to 25 minutes depending on thickness. Remove, let cool slightly, then chop the asparagus into roughly 1‑inch pieces to keep bright color and bite.
Step 3: Whisk eggs and form the soft omelette base
Crack the three large eggs into a bowl, season with a pinch of salt, and whisk until the yolks and whites are fully blended and slightly aerated. In a 10‑inch nonstick skillet melt the butter over medium‑low heat until it bubbles and smells nutty, then swirl to coat the pan. Pour in the eggs, wait ten seconds, then gently stir and lift the custardy set so any liquid egg flows underneath; after about 30–60 seconds the curd should be uniformly cooked but still moist and glossy.
Step 4: Add fillings, fold and serve
Scatter the chopped roasted asparagus and two tablespoons of soft goat cheese over one half of the omelette so the cheese warms and softens but still retains creamy curds. With a spatula fold the omelette onto itself into a neat half‑moon, let it rest a moment to meld, then slide the finished omelette into the same skillet or directly transfer to a serving plate. Serve immediately, seasoned with a final crack of fresh ground pepper.
Notes
- Roast the asparagus until just tender to keep color and bite.
- Use room temperature eggs for a more even custard.
- Warm the goat cheese slightly before folding for better melting.
- Keep heat low when cooking eggs to avoid dryness.
- Make the asparagus ahead if you need a faster morning workflow.