One of our favorite omelet recipes with roasted asparagus and creamy goat cheese. This asparagus omelet is perfect for breakfast, lunch, and dinner! Jump to the Asparagus and Goat Cheese Omelet Recipe or read on to see our tips for making it.
When it is in season, we eat a lot of asparagus. We’ll have it on sandwiches for lunch, turn it into soup, have on the side for dinner and cook it into omelets in the morning. This easy omelet is loaded with roasted asparagus and fresh goat cheese. As the omelet cooks, the goat cheese melts down into the egg. It’s absolutely delicious.
How to make an omelet with asparagus and goat cheese
Getting this omelet on the table is easier than you might think. Here’s how we do it:
Roast the asparagus — You can read all about our favorite method for roasting asparagus by clicking here. It’s extra simple and only requires 15 to 20 minutes. You can also use leftover roasted asparagus or if you have another leftover veggie like roasted broccoli in the fridge it will work, too!
While the asparagus roasts, you can whisk the eggs. We keep the omelet simple with salt and pepper.
Finally, when the asparagus is done, we cook the whisked egg in a nonstick skillet and add the asparagus and goat cheese. The cheese slowly melts down into the egg. It’s delicious!
Asparagus and Goat Cheese Omelet
PREP 10 mins COOK 15 mins TOTAL 25 mins
One of our favorite omelets with roasted asparagus and creamy goat cheese. This asparagus omelet is perfect for breakfast, lunch, and dinner! Roasting asparagus is quick and easy — if the stalks are thick and woody, consider using a vegetable peeler to peel away the outer tough layer of the stalks.
Makes 1 omelet
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
Heat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Rinse asparagus and pat dry. Trim about 1/2-inch from the stalky ends then discard. Chop trimmed asparagus into 1-inch pieces then place onto the baking sheet. Toss with olive oil then lightly season with salt and fresh ground black pepper. Spread into a single layer. Bake until tender, 12 to 20 minutes depending on the thickness of your asparagus.
While the asparagus roasts, crack eggs into a bowl, season with a pinch of salt then whisk until well blended. Set aside until asparagus is done.
Melt 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. Add the goat cheese and asparagus. With the help of a spatula, fold the omelet over onto itself and serve.
ADAM AND JOANNE’S TIPS
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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 AUTHOR: Adam and Joanne Gallagher