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0An excellent omelette recipe is a basic everyone should have on hand! Omelettes come together in minutes, are easy to make, and are endlessly flexible depending on what you have in the house. Recently I had fresh asparagus and smoked gouda in the fridge along with a couple of tomatoes on the counter. And so my smoked gouda and asparagus omelette was born, which was so good I have to share it with all of you!
Remember how I said in my Double Chocolate Chip Cookie recipe that some recipes were perfect the first time I made them and then it was simply a matter of scribbling them down so I could make them again without forgetting anything? This was one of those recipes!
Right from the first bite, I knew I was onto something. A few moments later I had my recipe notebook out and was writing down everything I had done.
In fact, I was so happy with this omelette that I made one for my parents when they visited recently! I had all the ingredients still in the house and whipped one up for them while we chatted and sipped our coffee. They wanted to split so I made one and cut it in half for the two of them. Which was enjoyed to thumbs up all around!
Strangely enough, omelettes seem to be a source of stress for many people. At least I think they are based on all the ‘how-to’ articles I see all over the place. Though maybe only the people writing how-to articles are stressed?
Or maybe people are caught up in this ideal of the ‘perfect’ omelette?
And if you want a completely creamy, not a hint of brown, custardy rolled French omelette, I would suggest you go and read those how-tos. Because honestly, I don’t have the patience for that when I’m hungry for breakfast! I prefer the more humble, folded over omelette with that tasty brown crust. Which, as far as I’m concerned, is easy, yummy, quick, stress-free.
This omelette is definitely stress-free! Like to stir as it sets? Go for it. Want to lift the edges and let the uncooked eggs run underneath? Sure, why not! Want to pour it in and let it do its thing without any poking from you? That’s how I do it!
I pour. I ignore. I fill. I fold. 🙂
Unlike a French omelette, a more rustic American omelette is made for fillings. This means it’s time to look in your crisper and your cheese bin, because my ideal omelette is packed full of fresh veggies and gooey cheese. It’s the sort of omelette which will get you through your day without a hint of a sugar crash.
It’s also the sort of omelette which is perfect for highlighting seasonal produce! No need to have a salad with your asparagus omelette when your salad is in your omelette. 🙂 Though I would make a salad if I was having this omelette for dinner. Just some fresh greens and quick vinaigrette, which would complement the creamy, smoky flavor of the omelette nicely.
However, for breakfast or lunch, it’s just right as it is.
Though, let’s note, it is a good sized omelette! Unless you are sharing it, it is a hearty breakfast and will certainly fill you up. I like to make omelettes for lunch myself. A light breakfast gets me started in the morning while my stomach is still waking up and a nice, protein filled lunch keeps me going all afternoon until dinner time.
Whenever you like it – breakfast, lunch, or dinner, smoky gouda and crispy asparagus wrapped up in creamy eggs will get you a fast, flavorful, and healthy meal!
– Happy Eating, Annemarie
- 3 large eggs
- 1 tbsp butter
- 5 asparagus stalks, cut into 1 inch pieces
- 1 slice white onion, finely chopped
- pinch kosher salt
- 1 oz smoked gouda, shredded
- 1 small tomato, seeded and diced
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Whisk together the eggs until they are frothy and homogeneous. Set the bowl near the cook top.
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Heat half the butter (1/2 tbsp) in a 10-inch nonstick skillet over medium heat. Add the onion and a pinch of kosher salt and saute for 3-4 minutes. Add asparagus and saute until the onion is soft and the asparagus is crisp tender, another 3-4 minutes. Transfer the veggies to a plate.
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Add the remaining 1/2 tablespoon of butter. Once it bubbles, pour in the eggs and let them cook until they are a little wet on top, about 2 minutes.
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Add the cheese, cooked veggies, and tomato in a pile down the middle of the omelette. Fold it over and wait until the cheese melts. Transfer to a plate and serve.
If you are looking for your omelette to be a little fluffier, make sure the eggs are well whipped and then stir the omelette in the pan as soon as you pour it in. This will make for smaller curds and more air in the omelette.
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