Goat Cheese, Mushroom & Asparagus Omelet – Our omelet, inspired by our trip to the French countryside outside of Paris, draws its earthy flavors from mushrooms, asparagus and goat cheese. Simplicity here, just like the French prefer. – mushroom (shitaki, portabello, button), asparagus, butter, salt and black pepper (to taste), cooking spray, olive oil, egg (very fresh, beaten with 1 tbsp. water), goat cheese (crumbled into bite-size chunks), green onion (sliced thinly), Assemble the ingredients and prepare them before cooking. ; Wipe the mushrooms clean and remove the woody stems. Slice into thin pieces.Wash the asparagus and bend the spear to break off the woody ends. Trim any tough bumps along the spears. Cut the spears into three pieces each.; Heat the butter in a skillet and add the mushrooms and asparagus. Lightly season with salt and pepper. Saute until the mushrooms are golden brown and asparagus is cooked al dente.; Spray a non-stick skillet with cooking spray and heat over low setting on the stove. Add the olive oil. Vigorously beat the eggs with water. Ladel 1/2 the egg mixture into the skillet. Lightly season with salt. Gently work the egg in the pan to aid even cooking.; Once the egg is almost cooked, flip it in the skillet to cook the other side. Add half of the mushroom, asparagus and goat cheese and cook another minute. ; Fold two ends in to the center of the skillet. Turn the folded omelet onto a plate. Top with fresh sliced green onion or chives.; Repeat for the second omelet.; –
Goat Cheese, Mushroom & Asparagus Omelet
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Our omelet, inspired by our trip to the French countryside outside of Paris, draws its earthy flavors from mushrooms, asparagus and goat cheese. Simplicity here, just like the French prefer.
Our omelet, inspired by our trip to the French countryside outside of Paris, draws its earthy flavors from mushrooms, asparagus and goat cheese. Simplicity here, just like the French prefer.
Assemble the ingredients and prepare them before cooking.
Wipe the mushrooms clean and remove the woody stems. Slice into thin pieces.Wash the asparagus and bend the spear to break off the woody ends. Trim any tough bumps along the spears. Cut the spears into three pieces each.
Heat the butter in a skillet and add the mushrooms and asparagus. Lightly season with salt and pepper. Saute until the mushrooms are golden brown and asparagus is cooked al dente.
Spray a non-stick skillet with cooking spray and heat over low setting on the stove. Add the olive oil. Vigorously beat the eggs with water. Ladel 1/2 the egg mixture into the skillet. Lightly season with salt. Gently work the egg in the pan to aid even cooking.
Once the egg is almost cooked, flip it in the skillet to cook the other side. Add half of the mushroom, asparagus and goat cheese and cook another minute.
Fold two ends in to the center of the skillet. Turn the folded omelet onto a plate. Top with fresh sliced green onion or chives.
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