Asparagus, Goat Cheese And Roasted Tomato Omelet Recipe

Prepare asparagus and onion

Trim the woody ends from the asparagus (about 1 inch) and cut spears into 1- to 1.5-inch pieces. Thinly slice the half onion. Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the onion and sauté 3–4 minutes until translucent. Add asparagus pieces, 1/4 teaspoon salt and 1/8 teaspoon black pepper, and sauté 4–5 minutes until asparagus is tender-crisp. Remove vegetables to a plate and set aside.

Prepare roasted cherry tomatoes (if not pre-roasted)

Preheat oven to 425°F (220°C). Toss 1 cup cherry tomatoes (halved) with 1 tablespoon olive oil, 1/4 teaspoon salt and a pinch of black pepper. Spread on a small sheet pan cut-side up and roast 12–15 minutes until tomatoes are blistered and slightly collapsed. Alternatively, you may use store-roasted tomatoes. Let cool slightly.

Assemble filling

Crumble 3 oz goat cheese and chop chives and basil. Combine the sautéed asparagus and onions with the roasted tomatoes in a bowl; fold in half of the goat cheese (reserve the rest for finishing) and most of the chives. Taste and adjust seasoning (add up to 1/4 tsp more salt or pepper as desired).

Beat eggs

In a bowl, crack 4 large eggs. Add 2 tablespoons whole milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk vigorously until uniformly combined and slightly frothy (about 20–30 seconds).

Cook omelet

Heat a 10-inch nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once butter melts and foam subsides but does not brown, swirl to coat. Pour in beaten eggs and let them set undisturbed for about 20–30 seconds. Using a silicone spatula, gently pull the cooked edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue for about 1–2 minutes until the top is mostly set but still slightly creamy.

Add filling and finish

Spread the asparagus, onion and roasted tomato filling over one half of the omelet. Sprinkle the remaining crumbled goat cheese and remaining chives over the filling. Using the spatula, fold the empty half of the omelet over the filling to create a half-moon. Cook 30–45 seconds more to warm the filling and finish setting the eggs (do not overcook). Slide the omelet onto a plate and squeeze a little lemon over the top if using.

Prepare potato

Wash and dry 1 medium russet potato. Cut into 1/2-inch dice (leave skin on if desired). Pat pieces dry with a towel to remove excess moisture so they brown well.

Pan-fry

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat until shimmering. Add diced potatoes in a single layer (do in batches if needed). Sprinkle with 1/2 tsp salt, 1/8 tsp black pepper, 1/4 tsp smoked paprika and 1/8 tsp garlic powder. Cook without stirring for 3–4 minutes to brown, then stir and continue to cook 8–10 minutes, stirring occasionally, until potatoes are golden and tender. If potatoes are browning too fast before tender, lower heat to medium and cover for a few minutes, then uncover to crisp.

Finish

Taste and adjust seasoning. Transfer home fries to a warm plate and keep warm until omelet is ready.

Toast bread

Toast 2 slices of bread to your preferred doneness. Butter while hot and keep warm.

Plate and garnish

Place omelet on plate with home fries and buttered toast. Garnish omelet with remaining crumbled goat cheese, a pinch of chives and a few basil ribbons. Serve immediately.