One of our favorite omelet recipes with roasted asparagus and creamy goat cheese. This asparagus omelet is perfect for breakfast, lunch, and dinner! Jump to the Asparagus and Goat Cheese Omelet Recipe or read on to see our tips for making it.
How to Make an Omelet with Asparagus and Goat Cheese
When it is in season, we eat a lot of asparagus. We’ll have it on sandwiches for lunch, turn it into soup, have on the side for dinner and cook it into omelets in the morning. This easy omelet is loaded with roasted asparagus and fresh goat cheese. As the omelet cooks, the goat cheese melts down into the egg. It’s absolutely delicious.
Getting this omelet on the table is easier than you might think. Here’s how we do it:
Roast the asparagus — You can read all about our favorite method for roasting asparagus by clicking here. It’s extra simple and only requires 15 to 20 minutes. You can also use leftover roasted asparagus or if you have another leftover veggie like roasted broccoli in the fridge it will work, too!
While the asparagus roasts, you can whisk the eggs. We keep the omelet simple with salt and pepper.
Finally, when the asparagus is done, we cook the whisked egg in a nonstick skillet and add the asparagus and goat cheese. The cheese slowly melts down into the egg. It’s delicious!
More Easy Breakfast Recipes
- Perfectly Creamy Scrambled Eggs — How to make the best scrambled eggs! I’m sharing how I make them in my own kitchen so that the eggs are soft, creamy and delicious.
- Spiced Apple Dutch Baby Pancake — How to make the best tall, fluffy Dutch baby pancakes with tender spiced apples piled in the middle.
- Savory Cheese and Ham Dutch Baby Pancake — This savory Dutch baby is a cross between an eggy pancake and Yorkshire pudding with a serious amount of ham and cheese baked in.
- Easy Vegetable Frittata — In this vegetable frittata, we add lots of colorful and tasty veggies, cheese, and herbs.
Recipe updated, originally posted June 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne
Asparagus and Goat Cheese Omelet
One of our favorite omelets with roasted asparagus and creamy goat cheese. This asparagus omelet is perfect for breakfast, lunch, and dinner! Roasting asparagus is quick and easy — if the stalks are thick and woody, consider using a vegetable peeler to peel away the outer tough layer of the stalks.
You Will Need
1 teaspoon olive oil
4 asparagus spears
1/2 tablespoon butter
3 large eggs
2 tablespoons crumbled goat cheese
Salt and fresh ground pepper
- Roast Asparagus
1Heat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Rinse asparagus and pat dry. Trim about 1/2-inch from the stalky ends then discard. Chop trimmed asparagus into 1-inch pieces then place onto the baking sheet. Toss with olive oil then lightly season with salt and fresh ground black pepper. Spread into a single layer. Bake until tender, 12 to 20 minutes depending on the thickness of your asparagus.
- Make Omelet
1While the asparagus roasts, crack eggs into a bowl, season with a pinch of salt then whisk until well blended. Set aside until asparagus is done.
2Melt the butter in a 10-inch nonstick skillet over medium low heat. When it is bubbling, swirl the butter around the pan then pour in the eggs. After 10 seconds, stir the egg mixture, gently lifting and moving the cooked egg so any liquid goes beneath it. After about 30 to 60 seconds, the egg should have formed and be uniformly cooked, but still moist. Add the goat cheese and asparagus. With the help of a spatula, fold the omelet over onto itself and serve.