Spring Omelette Recipe

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

Why You'll Love This Spring Omelette

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

This spring omelette is perfect for brunch, lunch, or even a light dinner. 

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Ingredients for a Spring Omelette

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

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How to Make This Omelette Recipe

• 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 into 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.

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