Spring is finally kicking into to gear, and the store is definitely showing signs of the season. The local rhubarb and asparagus are fresh from the market.
In our garden, the asparagus I planted last year are poking up above the soil now. It’ll be tender and crisp, just the way it should be – if only there was more of it! It does make a nice addition to one of the favourite breakfast menu items in our house, the humble omelette. It’s quick, simple and delish!
As chef you know that there are criteria for a good omelette: local free range eggs are a must, as are fresh vegetables, seasoning and a nice pan.
Give it a try and let your eggs and asparagus shine for your breakfast.
Springy Egg Omelette
3 fresh large eggs
1/4 cup cream
2 Tbsp. vegetable oil
Salt and pepper to season
3 stalks of blanched asparagus
3 Tbsp. goat cheese
3 cherry tomatoes, sliced in half
1 tsp. of chopped chives
Salt and pepper to taste
In a bowl, whisk together eggs and cream, season with salt and pepper.
Preheat a pan until hot, then add vegetable oil. You know the pan is hot enough when there are ripples in the oil. If the pan is smoking, it is too hot.
Add the whipped eggs, stir the eggs around with a rubber spatula until they begin to cook through.
Turn heat down to low. Do not allow the eggs to brown. You want them to just cook through.
If you are able to flip the egg mix, do so.
Place the asparagus, cherry tomato and goat cheese on top of the egg and sprinkle on the chives and salt and pepper. Put a lid on top, turn off the burner and let the eggs finish cooking .
Fold the omelette in half and slide onto a plate. Enjoy!