Omelettes are a delicious way to bring new flavors to your breakfast table and one of my favorite ways of preparing them is with fresh vegetables. Asparagus is fantastic in omelets as it really absorbs whatever seasoning you give it like lemon, vinegar, or garlic, and it gives a refreshing crispness to the eggs. The best thing about this asparagus omelet is that it can be prepped ahead of time. The asparagus can be cut and the cheese can be sliced up to one day ahead and separately refrigerated. With your work already cut in half this is a super easy breakfast recipe that can be pulled off for an impromptu brunch party or just for an early morning’s special treat.
Prep time: 15 minutes
Cook time: 10 minutes
- 8 thin asparagus spears, tough ends trimmed
- ½ teaspoon olive oil
- 6 large eggs
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ tablespoon unsalted butter
- 1 ounce fontina or gouda cheese, shaved into thin slices
- Preheat the oven to 450 F.
- Cut the asparagus tips into 3 inch lengths then cut the remaining asparagus stalks on a slight diagonal into ¼ inch-thick slices. In a small bowl, toss the asparagus tips with the oil to coat. In a large bowl, whisk the eggs, salt and pepper to blend well.
- In the Curtis Stone 10” fry-pan, melt the butter over medium heat, swirling the pan to coat it with the butter. Add the asparagus slices and saute for 1 minute. Add the eggs and gently stir with a silicone spatula to lift the cooked egg off the bottom of the frypan and stir it into the uncooked portion (be careful not to overstir the omelet.) As the omelet begins to set, have one last gentle stir then lay the cheese slices and asparagus tips over the omelet.
- Place the frypan in the oven and cook for about 2 minutes, or until the omelet is set on top and the cheese melts. Using a silicone spatula, loosen the omelet from the frypan and slide it onto a platter. Cut the omelet into wedges and serve.
What favorite breakfast do you always serve for special occasions?