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Spring Farmer's Market Omelette

Spring Farmer's Market Omelette

The farmer's market this weekend was a riot of asparagus. I have a few favorite asparagus ribbon recipes - like this one and this one, but I wanted to try something new. There was also a stand selling herbed goat's cheese, that I knew I had to try. And, finally, I found a large bag of fennel blossoms - which can be rather potent on their own, but delicious when used in a salad or dish like this. 

Spring Farmer's Market Omelette with goat's cheese, asparagus, and chive blossoms | Shiny Happy Bright

This recipe for an asparagus, goat cheese, and chive blossom omelette looks like it has many steps, but in reality it goes very quickly. And, to be honest, I'd really like this for a meal other than breakfast. It's perfect for brunch, lunch, or even a light dinner. 

Spring Farmer's Market Omelette with goat's cheese, asparagus, and chive blossoms | Shiny Happy Bright
Spring Farmer's Market Omelette

If you're a little unsure of how to shave the asparagus into ribbons, I'd suggest watching this video

This recipe is also quite easy to double or triple - as I did for lunch yesterday. Each person will be happy with at least one omelette. Enjoy!


Spring Farmer's Market Omelette

Makes 1 omelette | Prep Time: 5 minutes | Total Time: 10 minutes

Ingredients

2 tablespoons olive oil, divided

3 large stalks of asparagus, shaved into ribbons

5 chive blossoms

2 tablespoons diced chives

3 eggs

salt and pepper

1 ounce herbed goat's cheese
 

Instructions

Heat a 9-inch, non-stick frying pan over medium high heat. Add a tablespoon of olive oil and once it is warm, add the asparagus and chives. 

Remove the petals from 3 of the chive blossoms and add them to the pan as well. 

Let asparagus mixture sauté for 4 minutes, or until the ribbons become slightly translucent. 

Meanwhile, combine the three eggs and a pinch of salt and pepper in a bowl and whisk till combined. 

Remove the mixture from the pan and place on a plate. 

Using the same pan, add the final tablespoon of olive oil and reheat. 

Pour the eggs in the pan and gently twist the pan so the eggs fill the whole base of the pan. Let cook for 1 minute. 

Then add the asparagus mixture and goat's cheese (reserve a little for topping) to the middle of the omelette. Let cook for an additional 30 seconds, or until the top seems nearly set. 

Use a spatula to flip one third of the omelette to the center, then repeat with the other half. 

Serve immediately - garnish with leftover goat's cheese and remaining chive blossoms. 


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