Name: Asparagus Omelette with Cheese
Prep time: 10 min
Total time: 10 min
Yield: makes 1 omelette
Cuisine: French
Ingredients: 6 fresh asparagus; 3 eggs; 1 tbsp olive oil; 1 tbsp butter; 3 tbsp grated cheese (Cheddar or Edam); salt and black pepper; fresh chives (for serving)

Asparagus Omelette with Cheese

Asparagus Omelette (or do you guys write Omelet?) is an amazing quick spring breakfast or brunch recipe. Asparagus is one of the first vegetables to come out in early spring on our garden, so they are always kind of announcing a new garden season. We have about 20 asparagus plants on our garden and it’s so special seeing them grow, especially since they can grow for 10 cm (4-inches) or more in just one day. How wild is that? Every morning we go to harvest a few, which is honestly one of the best ways to enjoy this wonderful spring produce. Fresh with some eggs in the morning. It takes about 10 minutes to make this recipe, but the result is so rewarding. Fresh, green spring produce with delicious eggs. This omelette keeps you full for hours, it’s pretty healthy, light and fresh and there are multiple options for upgrading and playing with flavors. We added some cheese, but there are a lot of other options too. Let’s jump into the recipe.

Asparagus Omelette Recipe

Who doesn't need a quick, 10-minute Breakfast recipe? This omelette keeps you full for hours and what's even better, it is:

Light
Easy to make
Creamy
Soft
Perfectly cooked
Great way to incorporated asparagus and other spring greens

How to cook an omelette

I know that cooking an omelet can be frightening to a lot of people. I failed a gazillion times before, but this simple technique seems to work every time.

Heat a non-stick frying pan or skillet over medium-high heat. Add olive oil and butter. When the butter is foaming and is completely melted, pour the beaten eggs quickly into the pan. Shake the pan to distribute the eggs evenly, then leave for about 20 seconds for the eggs to set. Add your filling and cook the omelet until the eggs are softly set. Gently run a rubber spatula around the edge of the omelet for the uncooked eggs to flow underneath so it cooks nicely. It will take about a minute.

Filling ideas

You can get super creative and add so many delicious ingredients to an omelet. Some great options for the filling are:

wild mushrooms
ham
tomatoes
salmon
baby spinach

Top with:

sour cream or creme fraiche
herbs like: chives, coriander/cilantro, and parsley
a drizzle of olive oil
watercress

Other delicious omelettes to try

Asparagus recipe inspiration from the blog

METHOD

Asparagus Preparation

Clean the asparagus and bend each stalk to snap off the woody end. Add the asparagus to a pot of boiling salted water over medium heat. Cook for about a minute, then remove from the pot and place under cold running water to stop the cooking process. Drain and set aside. Chop 2 asparagus on smaller chunks.
Eggs

In a bowl season beaten eggs with salt and pepper. Heat a non-stick frying pan or skillet over medium-high heat. Add the olive oil and butter. When the butter is foaming and is completely melted, pour the eggs quickly into the pan. Shake the pan to distribute the eggs evenly, then leave for about 20 seconds for the eggs to set.
Cook the omelette

Spread chopped asparagus and grated cheese on top of the eggs. Cook the omelet until the eggs are softly set. Gently run a rubber spatula around the edge of the omelet for the uncooked eggs to flow underneath so it cooks nicely. It will take about a minute.
Serve

Slide the omelet onto a plate, folding it in half. Add the rest of the blanched asparagus in the middle. Serve immediately with freshly chopped chives. Optionally you can serve with watercress, grated cheese, a drizzle of olive oil and a dollop of sour cream. Enjoy.