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

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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.

Equipment Notes - use an 8-inch or 9-inch pan for this omelet.