Why not make a quick and easy omelette this weekend. This fresh Spring Asparagus and Gouda Omelette is the perfect way to greet any weekend morning. Filled with lightly sauteed fresh asparagus,creamy melted Gouda cheese and topped with crisp spring onions. Pour the coffee and you’re all set.
Looking for something to great to make this weekend? Well, take a look at this great open faced omelette. Full of fresh delicious ingredients and perfect for spring!
This Spring Asparagus & Gouda Omelette is a great way to put breakfast first. Also, could be a great little bite for Mother’s Day this weekend. Much like my Zucchini & Parmesan Omelette, this is open faced and cooked on the stove top.
Ingredients for the Spring Asparagus and Gouda Omelette
So easy, so basic and so good. There’s just eggs, cheese, a little asparagus, milk, butter, salt, pepper and a touch of spring onion. The full recipe can be located at the bottom of the post or you can jump straight to it by clicking below.
Instructions
- Start by adding the eggs, milk, salt and pepper to a medium sized bowl. Whisk them until they are light and foamy. This helps get a lighter omelette texture in the end. So, whisk those eggs.
- Okay, so this was very thick asparagus and I used three spears for one personal sized omelette. You can choose to use more or less if you prefer. I ended up cutting it through the middle to make it thinner as I thought it was bit on the thick side the omelette. That’s not pictured here.
- Next up, heat 1/2 a teaspoon of the butter in a 5 inch skillet set over medium heat. I’m using a small pan because this is only a 2 egg omelette. If you plan to scale it up, use a bigger pan.
- Cook the asparagus for 5 – 6 minutes until it’s soft. Remove from pan and set aside.
- Add the remaining 1/2 teaspoon butter to the pan set over medium to low heat. Pour in the whisked eggs and tilt the pan to all sides. Do this every 30 seconds or so for about 2 minutes. Add the asparagus and continue to let the omelette cook for a further 2 – 3 minutes, tilting the pan occasionally.
- Grate the Gouda cheese and finely chop up the spring onions. I used 1 oz of cheese for this recipe, but you can use as much or as little as you like. I personally found it just cheesy enough. Also, you don’t need to use Gouda. Use what you have. Cheddar, Havarti, Edam…etc. All good!
- Sprinkle over the cheese and spring onions. Top with a lid and leave for about 2 more minutes until the cheese is melted and it’s cooked through.
One breakfast omelette ready to enjoy
See that was pretty easy, right?
I’ve said this before, I’m not big on making breakfast. As much as I do love cooked breakfasts, I’m usually lazy and settle for toast. Yes, good old fashioned toast. But every now and again, I treat myself to a cooked breakfast. Just for me and nobody else. As was the case with this omelette. My husband and daughter both detest omelettes of any kind. What? And Oliver, my 15 year old, likes them but I didn’t share….haha.
other Breakfast Recipes you might enjoy
As lovely as this omelette was, you might be interested in some other things. I’ve put a few here that you can check out. There’s a few real gems there that you might want to keep in mind for a later time, if not for now.
- Bacon & Egg Breakfast Muffins
- Mozzarella & Basil Omelette
- Cherry Tomato Breakfast Omelette
- Mushroom & Parmesan Omelette
- Red Pepper, Leek & Mozzarella Omelette
- Bell Pepper & Egg Breakfast Muffins
Have a great weekend everyone. And to all you moms out here, I hope you get a break. We all need it, right? I’m sure I’ll still be cooking, cleaning and doing all the house/wife/mom stuff, but I’ll be factoring in a tad bit of me time. Okay, see you all on Monday with something fresh and new to tickle your taste buds.
And remember, keep on cooking!
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Spring Asparagus and Gouda Omelette
Ingredients
- 2 eggs
- 2 tbsp milk
- 3 asparagus spears cut into 2 inch pieces
- 1 oz Gouda cheese grated
- 1 tbsp spring onion finely chopped
- 1 tsp butter
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat a 5 inch non stick skillet over medium heat on the stove and add 1/2 of the butter. Add the asparagus and give a good shake. Cook the asparagus for about 5 – 6 minutes and remove from pan.
- Add the eggs, milk, salt and pepper to a medium sized bowl. Whisk until foamy, about 1-2 minutes.
- In the same skillet that you cooked the asparagus in, add remaining butter. Set the heat to medium low. Pour in the whisked eggs and let cook for about 2 minutes. Tipping the pan about every 30 seconds to spread out the egg mixture.
- Add the asparagus and continue to slightly tilt the pan. Cook for a further 2 minutes
- Top with cheese and place a lid on the pan. Leave for another minute to two minutes until the cheese melts and the omelette is cooked through.
- Top with fresh spring onions and serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
Thanks for stopping by and hope to see you soon!
