Asparagus, Mushroom and Goats Cheese Omelette
Course
Breakfast Recipes
Servings
2 People
Prep Time
20 Minutes
A tasty spring omelette, that matches the delicate flavours of the holy goat fromage frais with delicious new season asparagus.
Ingredients
- 4 Eggs Organic
- 1 tbsp water
- 2 Spring onions
- 6 asparagus spears
- 1 tbsp italian parsley, chopped
- 20 g Butter
- 4 Swiss Brown Mushrooms
- 100 g Holy Goat Fromage Frais
- Salt and Pepper to taste
Instructions
Lightly saute mushrooms in half the butter until almost cooked. Add asparagus spears and saute for one more minute. Remove mushies and asparagus from the pan and set aside. Whisk egss, water, salt and pepper together. Melt the remaining butter on a high heat until just browning. Pour in the egg mixture and stir in a circular motion for 1-2 minutes until just begining to set. Sprinkle asparagus, mushies, spring onions over half the omeletter, and dot the goats cheese over the other half. Place pan under the grill for 1-2 minutes until the omelette puffs up. Carefully fold the omelette over, and cut in half and serve with italian parsley sprinkled over the top.