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Ingredients
Scale
- 2 tablespoons olive oil (divided)
- 3 large stalks of asparagus (shaved into ribbons)
- 2 chive blossoms (optional)
- 2 tablespoons diced chives
- 3 large eggs
- Pinch of salt and pepper
- 1 ounce goat cheese
Instructions
- Heat a 9-inch non-stick frying pan over medium heat with 1 tablespoon of olive oil.
- Sauté the shaved asparagus and diced chives for about 3 minutes until slightly tender; set aside.
- Whisk the eggs with a pinch of salt and pepper until smooth.
- Add the remaining olive oil to the pan, pour in the eggs, and cook for 1-2 minutes until set.
- Add the sautéed mixture and goat cheese to the center of the omelet; fold it over in half.
- Serve immediately, garnished with reserved goat cheese and chive blossoms.
Notes
Ensure the pan is hot for a fluffier omelet.
Experiment with other seasonal vegetables as desired.
Add milk or cream for a creamier egg mixture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 18
- Cholesterol: 370