Nothing ground-breaking about an omelette, but the combination of goat’s cheese and asparagus is both seasonal and delicious. The more I think about it, the more there is to be said in praise of the flexibility of an omelette:a hearty breakfast, a simple lunch or supper and a most satisfactory brunch (accompanied by a bloody mary or three-to up the vegetable intake).
You will need:
100g crumbly goat’s cheese
150g asparagus tips
2 tbsp Herbs of your choice: parsley, thyme, chives etc.
butter to fry
This makes four omelettes. The recipe is originally from the South Beach diet (phase 1 if anyone cares)-not a conventional food blog source but take it where you can! I refuse to use reduced fat cheese or cooking spray so it’s a little different from the original and all the better for it.
Cook your asparagus first, I prefer to steam for a few minutes. Mix up your eggs, milk, seasoning and herbs and pour a quarter on your lightly buttered pan on a medium heat. Cook for around 3min til the bottom begins to set and add a quarter of your cheese and asparagus-cut into 2/3 cm pieces. Lower the heat and cook for a few more minutes, until the eggs are almost set.
I thought this was the stage at which to flip.. but I should have waited a bit longer to make it easier to flip over as a whole.
Flip it over with a large spatula and continue to cook until the cheese has melted and it’s golden and delicious. Best served hot but can also be eaten cold, and is incredibly filling without making you feel too full.