Goat Cheese and Asparagus Omelet

Sunday morning is the only day of the week that our family can have breakfast together, since my husband works 6 days a week. We try to do something nice and then have a good, productive day. In order to truly have a productive day, you need food that will keep you going. So today, I bring you…

Goat Cheese and Asparagus Omelet

Ingredients (makes 2):

4 eggs
1/3 cup half and half
1 stalk green onions, chopped
desired seasonings – salt, pepper, garlic powder, onion powder, Tony’s, thyme
goat cheese, crumbled
leftover asparagus from dinner last night, cut into small pieces
1 tablespoon butter


In a mixing bowl, whisk together eggs, green onions and desired seasonings. Heat 1/2tablespoon butter over medium heat in a smooth, nonstick skillet. When butter has melted, add 1/2 of the egg mixture, allowing it to cover the bottom of the skillet evenly. On one half of the eggs in the skillet, add asparagus, goat cheese crumbles and a few spoons of salsa. When eggs are barely runny, gently fold the empty side over the filled side to create the omelet. Allow to cook for another minute or two. Transfer to a plate. Repeat process for second omelet.

Goat Cheese and Asparagus Omelet with a side of bacon and extra salsa!

The Verdict: mmmm good morning! This omelet had such great flavors. The leftover asparagus had bacon and onion in it, so I added all of that to the omelet. The flavors merged beautifully. I will definitely be cooking this next time I have leftover asparagus!


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