This asparagus omelette is one of my go-tos. Tender asparagus and creamy, melty goat cheese make it a winner for breakfast, lunch, or even a quick dinner.
Roasted asparagus and melty goat cheese are a match made in heaven. I first had them together in an omelette out at a brunch spot with my best friend. Neither of us was fully in the asparagus-for-breakfast camp, but that changed after our first bites. The cheese gets so creamy in the eggs, it’s honestly hard to resist.
This omelette is super simple to make, which is exactly why I turn to it whenever I need a quick, no-fuss dinner. That said, it’s also perfect for lunch, and of course breakfast (especially if you have leftover roasted asparagus hanging out in the fridge). If you’d prefer something other than asparagus, toss in whatever veggies you have on hand (or see my suggestions below). And if you’re feeding a crowd, our vegetable frittata is always a hit.
Key Ingredients
- Asparagus: When shopping, look for bright green asparagus spears with tightly closed tips. A little purple on the tips is also a good thing. Skip any asparagus that looks dull, yellow, or has open, flowery tips. They should also feel firm and snap when bent. If they’re limp or bendy, they’re past their prime. Substitutes for the asparagus: roasted broccoli, sautéed broccoli, sautéed zucchini, cooked breakfast sausage, ham, or cooked bacon.
- Olive Oil, Salt, and Pepper: You’ll roast the asparagus for this omelette, tossed with a little olive oil, salt, and pepper.
- Butter: I always cook my eggs in butter for the flavor, but olive oil works just as well.
- Eggs: I recommend 3 to 4 eggs for a standard skillet to make a perfect, fluffy omelet.
- Goat Cheese: Creamy goat cheese melts perfectly, but if you aren’t a fan, use your favorite cheese instead. Swiss or cheddar cheese is really tasty with the asparagus. For a brinier flavor, try feta.
Find the full recipe with measurements below.
How to Make an Asparagus Omelette
Tip 1: Roast the asparagus. For the best texture and flavor, I love roasting my asparagus for this omelet. Trim the spears of any woody ends, then check the thickness. If you have thicker asparagus, the stems may be a bit more woody (meaning they won’t become as tender in the oven).
To fix this, you can use a vegetable peeler to remove the outer layer of the stems. Then, toss the asparagus with olive oil, salt, and pepper, and roast in a single layer on a baking sheet until tender. For more tips on roasting asparagus, see our roasted asparagus recipe.
Tip 2: Whisk the eggs. When preparing eggs for an omelette, you want to whisk them really well so they are completely blended. I also love adding a pinch of salt and a little pepper and setting it aside until I am ready to cook. The salt starts to work on the proteins in the egg, making it more tender in the end.
Tip 3: Cooking the omelet. I love butter for the skillet when making omelettes. Once it’s melted and sizzling, pour in the whisked eggs. After 10 seconds, stir the egg, gently lifting and moving it so any liquid runs beneath it. After about 30 to 60 seconds, the egg should have formed and be uniformly cooked but still moist. This is when you can add the goat cheese and asparagus. Fold the egg over onto itself with a spatula and serve.
More Egg Recipes
Asparagus Omelette with Goat Cheese
- PREP
- COOK
- TOTAL
This omelette is perfect for breakfast, lunch, and dinner. If your asparagus is thick and woody, use a vegetable peeler to remove the tough outer layer of the stalks before roasting it.
You Will Need
4 asparagus spears, see tip
1 teaspoon olive oil
½ tablespoon butter
3 large eggs
2 tablespoons soft goat cheese
Salt and fresh ground pepper
Directions
- Roast Asparagus
1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2For thick asparagus, bend a stalk until it snaps naturally. This shows you where the woody part ends. Trim the rest of your asparagus to roughly the same length. Then, use a vegetable peeler to remove the tough outer layer from each stalk, helping ensure tender results.
3For thin asparagus, trim about ½ inch from the ends. There is no need to peel.
4Place the asparagus on the prepared baking sheet. Drizzle with olive oil and toss to coat. Season lightly with salt and freshly ground black pepper. Spread the asparagus in a single layer on the baking sheet to ensure even cooking. Roast until the tips begin to brown and the stalks are tender, 15 to 25 minutes. Keep in mind that thicker asparagus will take longer to cook.
- Make Omelette
1While the asparagus roasts, crack the eggs into a bowl, season with a pinch of salt, and whisk until well blended. Set aside until the asparagus is done.
2Chop the asparagus into 1-inch pieces.
3Melt 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.
4Add the goat cheese and asparagus. Fold the omelet over onto itself with a spatula and serve.
Adam and Joanne's Tips
- I usually roast a pound of asparagus at a time, but one omelet only needs about 4 spears. You can save the leftover asparagus for another day.
- The nutrition facts provided below are estimates.
Yum!! So easy and cooked up so quick. I threw in smal diced sweet potato chunks with the asparagus in the oven and it was A+. Took away my fear of making omelettes!
This is amazing, Betsy! Thank you for sharing and I am so happy you felt so confident in your kitchen.
Made the omelet with feta cheese. It was so good. I’m sure it would have been even better with goat cheese
Delicious! My boyfriend loved it too! 🙂
This is one of my favorite combinations. I add a little thyme with mine. Cheers