Sunday, November 27, 2005

Recipe for Sunday Morning Omelet with Asparagus and Goat Cheese

It's another Sunday morning in Salt Lake City and the snow is falling lightly outside. This week Andrew is not having another meme, but I felt like making an omelet again, something I often do on Sunday morning. If you want more step-by-step instructions on making omelets, see my previous post from last Sunday. This week I just used some leftover asparagus I had hanging around in the fridge and a good sized chunk of goat cheese.

I notice that when I'm talking to non-foodies (i.e. normal people) and I say goat cheese they automatically think I am talking about Feta. Well actually, some of the best Feta is not made from goat's milk at all, in my opinion, but that's a topic for a whole other discussion. Goat cheese means something such as this Chevre I got at Costco, a semi-soft, rather pungent cheese that comes in a log. It's wonderful on salads, great for stuffing chicken breasts, and also delicious in an omlette like this where the cheese gets melted and yummy. A trick to working with goat cheese when you want to crumble it is to take it out of the fridge at the last possible second, since it gets soft rather fast.

Sunday Morning Omelet with Asparagus and Goat Cheese

To make my omelet this is what I did:

  • Cut up leftover (cooked) asparagus in small pieces and sauteed in a small bit of olive oil just to warm them in omelet pan. Removed asparagus.
  • Whipped up 2 eggs with a bit of milk and some Spike Seasoning.
  • Put a tsp. butter in pan and melted on high, added eggs and immediately lowered heat.
  • Let eggs cook 2-3 minutes, then added asparagus.
  • Took cheese out of refrigerator, sliced off a chunk (about 2 T) and crumbled over top of omelet. I also crumbled over about 2 T sharp cheddar. Salt/pepper to taste.
  • Cover with glass lid and cook 3-4 minutes more on low, until cheese is looking melty.
  • Take off lid and flip one side over the other. If some melted egg and cheese runs out cook a little more on each side.
Very, very delicious. I thought the combination of asparagus and goat cheese was really good. Later this week I will show you how I roasted the asparagus to get those leftovers.



South Beach Suggestions:
For the South Beach Diet it would be best to use olive oil instead of butter and reduced fat sharp cheddar to make the omelet. Otherwise, this is a great dish for any phase.

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5 comments:

  1. She's been to Costco again!

    I was there yesterday and they've got a bunch of new cookbooks!!!

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  2. Lisa, they just opened a huge new Costco about 4 blocks from my school. This could be seriously challenging to my budget.

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  3. I have a WCB submission. I wasn't sure how to get it to you. It is up on my site.

    ReplyDelete
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