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Omelet with Goat Cheese, Morels and Asparagus

Posted by Peggy on June 9, 2011

Omelet with Goat Cheese, Morels and Asparagus
Recipe: Omelet with Goat Cheese, Morels and Asparagus


  • 1/2-1 tablespoon unsalted butter
  • 2 extra-large eggs
  • 2 tablespoons soft goat cheese, room temperature
  • 3-4 blanched* asparagus stalks (depending on thickness), trimmed to 6 inches long
  • 3-4 morel mushrooms halved (any fresh mushroom may be substituted)
  • 1 teaspoon snipped chives, plus chive blossom garnishes


  1. Melt 1/2 tablespoon of butter in an 8-inch nonstick skillet over medium heat. Sauté mushrooms in butter 1-2 minutes or until just limp. Meanwhile, in a small bowl, lightly beat the eggs, 1/8 teaspoon kosher salt, and a couple of grinds of fresh pepper until the eggs are frothy.
  2. Remove mushrooms and any brown mushroom flecks from the pan and reserve. If the mushrooms soaked up all of the butter, add additional butter to the pan and melt over medium heat. Pour the eggs into the skillet and let them sit, undisturbed, until they begin to set around the edges, 30-60 seconds. Stir the eggs quickly with a silicone spatula while shaking the pan back and forth until the eggs have set on the bottom but are still undercooked on top, 45 to 60 seconds. (If you prefer your egg more cooked, cook an additional 15 seconds or until eggs are the desired level of doneness.)
  3. Turn off the heat and give the pan a few shakes. Tap it once firmly on the stove to smooth the bottom of the omelet (or a heatproof cutting board if your stovetop is glass.)
  4. Spoon the goat cheese down the center third of the omelet and spread in a thick, 1-inch line. Place asparagus on top of the line, then sprinkle with reserved morels and chives. Let sit for a minute.
  5. Fold a third of the omelet over the asparagus-cheese mixture. Shake the unfolded third of the omelet up the side and slightly out of the pan. Invert the pan onto a plate to complete the final fold of the omelet. It should be folded in three, like a letter. Serve immediately.

*Blanch asparagus by cooking in salted, boiling water 30 seconds to 2 minutes, depending on the thickness and freshness of the stalks.

Time: 10 minutes

Number of servings (yield): 1 omelet

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