Farmer's Omelette Recipe

Prepare the Ingredients

Wash and trim the green asparagus, cutting them into 1-inch pieces. If using dried Oregon morels, rehydrate them in warm water for about 20 minutes, then chop. Finely chop the shallots, parsley, and chives.

Sauté Vegetables

In a large skillet, heat the olive oil over medium heat. Add the shallots and sauté until they are translucent, about 2-3 minutes. Add the asparagus and morels, cooking for an additional 5-7 minutes until the asparagus is tender. Season with salt and black pepper.

Prepare the Egg Mixture

In a bowl, whisk together the eggs, heavy cream, parsley, chives, salt, and black pepper until well combined.

Cook the Omelette

Pour the egg mixture over the sautéed vegetables in the skillet. Reduce the heat to low and cover the skillet. Cook for about 5-7 minutes, or until the eggs are set but still slightly soft on top.

Add Cheese

Sprinkle the gouda cheese evenly over the omelette. Cover again and cook for another 1-2 minutes, until the cheese is melted.

Serve

Slide the omelette onto a plate, fold it in half if desired, and serve warm.