An omelette serves as a quick and easy meal for breakfast or just about any time of the day. This recipe from Frigidaire features asparagus and cherry tomatoes, but it works well with just about any vegetable you may have on hand.
- 10 eggs
- 1 cup asparagus (about 8 spears)
- 1 cup cherry tomatoes
- 1/2 cup goat cheese
- 2 TBSP goat cheese (for topping)
- 1/8 tsp salt
- 1/4 tsp ground black pepper
- 1 TBSP butter
- 1/4 cup fresh basil
Preheat the oven to 350 degrees.
On your stovetop, heat a 12-inch cast iron skillet over medium and melt the butter.
Slice the asparagus into 1/2 inch pieces, and add them to the pan. Sauté for 4-5 minutes, until tender.
While the asparagus is cooking, crack the eggs into a large bowl, whisk well, and season with salt & pepper. Remove the pan from the heat and pour in the eggs. Add the tomatoes and crumble over 1/2 cup goat cheese.
Transfer the skillet to the preheated oven and bake for 12-15 minutes until the eggs have cooked through. You’ll know they’re finished when an inserted toothpick comes out clean.
Crumble over the remaining 2 tablespoons of goat cheese and top with fresh basil.
Recipe from our friends at Frigidaire.