Roasted Asparagus and Mushroom Omelet with Goat Cheese by Beth

Description

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Ingredients

At a glance
Cheeses
Course
Soft-Ripened Cheeses
Occasions

* 1/4 cup crimini mushrooms, sliced
* 1/4 cup asparagus, cut into 1″ pieces
* 2 eggs
* 1/2 ounce of crumbled Ile De France Goat Cheese
* salt and pepper to taste
* chopped parsley for garnish

Methods/steps

Preheat oven to 375 degrees.Heat a teaspoon of olive oil in a saute pan. Add sliced crimini mushrooms. Season with salt and pepper. Saute over medium heat until mushrooms give off their liquid and begin to brown, about 10 minutes. Keep warm.

Season asparagus pieces with a bit of olive oil, salt and pepper. Roast for 5-7 minutes until just tender. Keep warm.

Preheat a nonstick skillet over low heat. Add a small amount of butter. Break two eggs into a bowl, and beat with a fork until yolks and whites are fully incorporated. Season with salt and pepper. Pour the eggs into the skillet. When the edges of the eggs have set, redistribute uncooked eggs with a heatproof spatula so that uncooked eggs flow underneath.

When the eggs are nearly set, add the asparagus and mushrooms on one side, and crumble the goat cheese over. Fold the other side of the eggs on top of the vegetables and cheese mixture and slide onto a plate. Garnish with chopped parsley.

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