OMG! I love asparagus in omelets and I LOVE goat cheese. Putting these things together is the bomb. Until summer brings the herb garden to my deck, we'll be working with dried herbs. I think it will be just fine! I have some herbed goat cheese that may become the star of this show. Stay tuned for the update.
1 1/2 tbsp. unsalted butter, divided
8 asparagus spears, cut into 1 inch pieces
1/4 tsp. coarse kosher salt
1 1/2oz. soft goat cheese, crumbled
5 eggs
1 tbsp. chopped fresh tarragon
1/8 tsp. freshly ground black pepper
Melt 1 tbsp. butter in a large nonstick skillet over medium heat. Add asparagus; cook 4 minutes or until crisp tender and bright green, stirring occasionally. Place on plate.
In medium bowl, whisk together eggs and salt until light and foamy. Melt remaining 1/2 tbsp. butter in same skillet over medium heat until foamy, swirling to coat pan. Add egg mixture. As soon as bottom is set, slide thin rubber spatula under eggs. Push edges toward center, tilting pan to let uncooked eggs flow underneath. When top of eggs is almost set but still a little moist, place asparagus and goat cheese on one half of the eggs; sprinkle with tarragon and pepper. Fold omelet in half to cover filling. Slide onto plate and serve.
Per serving: 345 calories, 26.5g. total fat (12.5g. saturated fat), 21.5g. protein, 5g. carbohydrate, 565mg. cholesterol, 435mg. sodium, 1g. fiber
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