This spring omelet recipe is a riot of ribboned asparagus, herbed goat's cheese, and chive blossoms.

An asparagus omelet is a great way to start the day, but it's also delicious for breakfast or dinner as well!

This recipe for an asparagus, goat cheese, and chive blossom omelette looks like it has many steps, but it goes very quickly.

Ingredients for a Spring Omelette

Eggs - use large, fresh eggs. Take them out of the refrigerator a few minutes before using them, if possible. Room temperature eggs cook a little more evenly.
Asparagus - use the thickest asparagus stalks you can find. This makes shredding them easier.
Chives - use chives and, if you can find them (or if you grow them), chive blossoms to season the omelet.
Goat Cheese - creamy and delicious, use regular or herbed goat cheese.
Olive Oil - you'll use olive oil to cook the asparagus and the omelet.
Salt & Pepper - use a pinch to season the eggs.

This recipe is also quite easy to double or triple. One omelet will satisfy each person. Enjoy!

Spring Omelet Recipe

This recipe for an asparagus, goat cheese, and chive blossom omelette is a delicious, healthy breakfast, perfect for spring!

5 from 2 votes

Prep Time: 10

Cook Time: 5

Total Time: 10

Servings: serving

Heat a 9-inch, non-stick frying pan over medium heat. Add a tablespoon of olive oil, and once it is warm, add the asparagus and chives. If using chive blossoms, remove the petals from 1 of the chive blossoms and add them to the pan as well. Cook for 3 minutes, stirring occasionally. Then, remove the asparagus mixture from the pan and set aside for later.
Meanwhile, combine the three eggs and a pinch of salt and pepper in a bowl and whisk till combined.
Add the remaining tablespoon of olive oil to the frying pan and reheat. Pour the eggs into the pan and gently twist the pan so the eggs fill the whole base of the pan. Let them cook for 1 to 2 minutes, until the eggs begin to set.
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 and garnish with leftover goat's cheese and remaining chive blossoms.