2

Asparagus and Goat cheese Omelet

Share with:

FacebookTwitterGoogleStumbleUponPinterestPocketDelicious

If there was ever a love song in the form of food, this would be it for me. It has all the things I love – asparagus, green chillies, cherry tomatoes, eggs and the tangy goat cheese.  A cup of chai and this omelet and I am always ready to take on the world – until the next meal that is !

The Ingredients in this omelet work well together and there is no hard and fast rule about how much one or the other ingredient to put. Enjoy – The making and eating of this wonderful omelet.

Plan:

  • 1/2 C Asparagus – Trimmed, chopped into 1/2 in pieces
  • 3-4 cherry tomatoes, cut into halves
  • 1 Thai green chilli [ or less or more ], chopped fine
  • 2 Tbs crumbled goat cheese
  • 2 eggs, beaten with a tiny pinch of salt
  • 1/2 tsp olive oil

Procedure

  1. Heat up the omelet pan
  2. Add the oil
  3. stir in the asparagus
  4. cook for about 2 -3 min, until asparagus is cooked but still crunchy
  5. Remove asparagus from the pan, leaving behind as much oil as you can
  6. Pour the beaten eggs into the pan and cook on medium low heat
  7. As soon as you see the bottom of the eggs spread setting in, sprinkle the cheese and add the green chillies, asparagus and tomatoes.

Thusly :

8.  Cook for a few minutes until the eggs set. Now you can either fold the omelet and let it  get cooked  to a golden tinge or do what I do – I flip it over to the other side and let the veggies get a little sizzle on the pan,then flip it back and fold it to serve.

Share with:

FacebookTwitterGoogleStumbleUponPinterestPocketDelicious

(Visited 46 times, 1 visits today)

Comments 2

    1. Post
      Author

Leave a Reply

Your email address will not be published. Required fields are marked *