Make Creamy Asparagus and Goat Cheese Omelet for breakfast

One of our all-time favorite omelet recipes includes creamy goat cheese and grilled asparagus. For lunch, supper, or breakfast, try this asparagus omelet!

Making an Asparagus and Goat Cheese Omelet

We consume a great deal of asparagus during its season. We’ll eat it with sandwiches at lunch, make soup with it, serve it as a side dish for dinner, and prepare omelets in the morning.

Roasted asparagus and fresh goat cheese are abundant in this simple omelet. Goat cheese melts into the egg while the omelet cooks. It is delicious beyond belief.

It’s easier than you may imagine putting an omelet on the table. This is what we do:

Roast the asparagus — It takes about 15 to 20 minutes and is quite easy. You may also use leftover roasted asparagus, or if you have roasted broccoli or another leftover vegetable in the fridge, that will also work.

Whisk the eggs while the asparagus roasts. With salt and pepper, we make the omelet straightforward.

We finally fry the whisked egg in a nonstick skillet with the asparagus and goat cheese once the asparagus is cooked. The cheese gradually saturates the egg. It tastes good!

Asparagus and Goat Cheese Omelet

One of our favorite asparagus and goat cheese omelets. For lunch, supper, or breakfast, try this asparagus omelet! Asparagus can be quickly and easily roasted; but, if the stalks are thick and woody, you may want to use a vegetable peeler to remove the outer, tough covering.

YOU WILL NEED

• 1 teaspoon olive oil
• 4 asparagus spears
• 1/2 tablespoon butter
• 3 large eggs
• 2 tablespoons crumbled goat cheese
• Salt and fresh ground pepper

DIRECTIONS

GRILL ASPARAGUS

1. Set the oven to 400 degrees Fahrenheit. Use aluminum foil to cover a baking sheet. After rinsing, pat asparagus dry. Trim the stalky ends by approximately 1/2 inch, then throw them away. Trimmed asparagus should be cut into 1-inch pieces and placed on a baking pan. Add olive oil and season with salt and freshly ground black pepper before tossing. Spread out onto one layer. 12 to 20 minutes, depending on the thickness of the asparagus, or until tender.

MAKE Asparagus and Goat Cheese Omelet

1. Crack eggs into a bowl, add a pinch of salt, and whisk until thoroughly combined while the asparagus roasts. Hold back until the asparagus is finished.
2. In a nonstick skillet that is 10 inches in diameter, melt the butter over low heat. Pour the eggs into the pan after swirling the butter around until it begins to bubble. Stir the egg mixture after 10 seconds, carefully raising and moving the cooked egg so that any liquid falls behind it. The egg should have formed and be evenly cooked but still moist after around 30 to 60 seconds. Include the asparagus and goat cheese. Serve the omelet by folding it over on itself with the aid of a spatula.

NUTRITION PER SERVING:

Serving Size 1 Omelet / Calories 356 / Total Fat 27.8g / Saturated Fat 11g / Cholesterol 579.8mg / Sodium 590.3mg / Carbohydrate 3.6g / Dietary Fiber 1.3g / Total Sugars 1.8g / Protein 22.9g