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.
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.
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!
- 2 tablespoons olive oil, divided
- 3 large stalks of asparagus, shaved into ribbons
- 5 chive blossoms
- 2 tablespoons diced chived
- 3 eggs
- pinch of salt & pepper
- 1 ounce herbed goat's cheese