Original Roland Park Omelet Recipe

Time30m

Serves2

Includes Artichokes, Asparagus, Roasted Red Pepper & Goat Cheese.

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Ingredients

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1
Prepare the Vegetables
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the asparagus pieces and sauté for 3-4 minutes until tender. Add the artichoke hearts and roasted red pepper, cooking for another 2-3 minutes. Season with salt and black pepper, then remove from heat and set aside.
2
Whisk the Eggs
In a bowl, crack the eggs and whisk them until well blended. Season with a pinch of salt and black pepper.
3
Cook the Omelet
In the same skillet, add another tablespoon of olive oil over medium heat. Pour in the whisked eggs, tilting the pan to spread them evenly. Let cook for about 2 minutes until the edges start to set.
4
Add Filling
Once the eggs are mostly set, add the sautéed vegetables and crumbled goat cheese to one half of the omelet. Allow to cook for another minute.
5
Fold and Serve
Carefully fold the omelet in half over the filling and cook for an additional minute. Slide the omelet onto a plate, garnish with fresh parsley, and serve hot.