With spring in full swing, kick-start your day with an Asparagus, Dill, & Goat Cheese Omelette – a perfect breakfast option that can double up as a delightful Sunday brunch dish. Sautéed asparagus adds a delightful crunch, while creamy goat cheese and aromatic dill bring in a burst of flavors that make every bite of this omelette truly delicious. And if you’re a fan of smoked salmon, you can pair it with the dish to take its flavors up a notch.
Ingredients
- 5-6 asparagus spears, trimmed and cut into bite-sized pieces
- 2 clove garlic, crushed
- 2-3 eggs, beaten
- 1 oz goat cheese, crumbled
- 1 medium tomato, chopped and salted
- 1 tbsp butter, divided
- 1 tbsp chopped dill
- Pinch of salt
- Optional: smoked salmon
Recipe Steps
- Heat a small sauté pan over medium-high heat until hot.
- Melt 1 tbsp of butter in the pan. Add the asparagus and cook for 3 minutes, stirring occasionally.
- Add the crushed garlic and a pinch of salt to the pan. Sauté for 30 seconds to 1 minute, until the garlic is fragrant. Be careful not to burn the garlic.
- In a small bowl, mix the cooked asparagus, chopped dill, and goat cheese. Set aside.
- Wipe the sauté pan clean and melt the remaining 1 tbsp of butter. Add the beaten eggs and cook until the eggs start to set.
- Spoon the asparagus mixture onto one half of the eggs. Fold the other half over to create an omelette.
- Top the omelette with chopped, salted tomatoes. Add smoked salmon on top, if desired.
