Asparagus and chives are both perennial crops at Terhune Orchards and available in early spring. The fresh taste adds to this satisfying omelet.
- 1/2 pound Terhune Orchards asparagus, cut into 3-inch pieces (about 2 cups)
- 2 teaspoons butter, divided
- 5 eggs, beaten
- 1 1/2 tablespoon finely chopped Terhune Orchards chives
- 2-3 ounces goat cheese, crumbled
- Kosher salt and freshly ground black pepper
- Melt 1 tablespoon of butter in the skillet over medium high heat. Add asparagus and toss to coat and then add 2 tablespoons water and cover. Let steam until asparagus are cooked to medium firm texture, about 4 minutes. Season to taste with salt and pepper; remove from pan and reserve.
- Add remaining butter to pan and place back over medium-high heat. When butter has melted, pour in beaten eggs. Using a rubber spatula, gently loosen the edges of the egg as they set, tilting the pan to allow liquid egg to run underneath. Once the eggs in center have just begun to set, sprinkle crumbled goat cheese down center of omelet, then place asparagus over goat cheese and season eggs with salt and pepper. Cover pan with tight fitting lid, remove from heat, and allow heat to continue cooking eggs until almost completely set with just a thin layer of liquid egg on top (about 1 minute).
- Fold sides of the omelet into the center to cover the filling. Gently slide onto a plate and sprinkle with chives.