This asparagus omelette with basil and goat cheese is easy to whip up for a hot breakfast (or lunch…or dinner) during the week, especially if you roast the asparagus the night before.
However, where it really shines is as a weekend brunch recipe. It’s easy to make, but it looks fancy, especially if you leave the asparagus spears long, rather than chopping them into pieces.
How to Make this Delicious Asparagus, Basil and Goat Cheese Omelette
- Prep: About 5 to 10 minutes
- Cooking Time: 10 minutes
- Total Time: 15 to 20 minutes
- Serving Size: 1
- 3 large eggs
- 2 to 3 tablespoons soft, unflavored goat cheese (could substitute with crumbled feta and be just as delicious)
- 3-4 tender asparagus spears
- 2 tablespoons fresh sweet basil, washed and either ripped or chopped
- Freshly ground pepper to taste
- Sea salt or kosher salt, to taste
- High quality extra virgin olive oil
- Preheat your oven to 350F with the rack placed in the middle of the oven.
- Thoroughly wash the fresh asparagus spears, getting rid of any dirt or sand in them, and snap off the bottoms so you’re left with the bright green tender tops and upper two-thirds, with none of the duller, drier brownish green tough ends. Pat dry.
- Arrange the asparagus spears on a baking sheet (you can use a silimat if you want). Drizzle with olive oil – using a bottle with a proper spout will help ensure you don’t accidentally drench them! Then add freshly ground pepper and sea salt to taste.
- Roast the asparagus spears for about 10 minutes, until you get a tender but al dente texture. Set aside the cooked asparagus.
- As the asparagus is roasting, prepare the egg mixture. In a large bowl, crack and whisk eggs. Season with freshly ground pepper to taste.
- Heat a medium to large skillet over medium high heat, and add a bit of olive oil or butter to prevent sticking.
- Once the pan is hot, pour the egg mixture in, and allow them to cook to almost done, using a spatula to lift the edges gently once in awhile. The eggs should be bubbly and firm, with a bit of runny liquid egg still on the surface
- Arrange the roasted asparagus on one half of the top of the omelet, and then crumble/dab the goat cheese strategically around the same half. Sprinkle with the fresh ripped or chopped basil.
- Gently lift the edges of one side of the asparagus omelet (the side that doesn’t have the asparagus and cheese). Then, using a spatula, fold the omelette in half.
- Plate and serve while it’s still hot, adding a washed basil leaf or two on top for a nice garnish.