Goat’s Cheese, Mushroom and Asparagus Omelette
I love omelettes and this recipe includes one of my favourite combinations – salty goat’s cheese with fresh asparagus and creamy mushrooms. It’s made using three eggs – which is enough for a filling breakfast or lunch, or a supper for one.
Eggs contain all nine essential amino acids and come top of the class as a source of the highest quality proteins. This range of proteins are really important to the functioning of many of our bodily processes and helps to build key neurotransmitters including dopamine and noradrenaline. The yolks of eggs provide vital nutrients to nourish the brain, including choline, B12 and zinc.
Goat’s cheese, as well as being delicious, is more easily digestible than cow’s cheese as it contains much smaller amounts of lactose, which some people are intolerant to.
This recipe is naturally gluten-free and can be made dairy-free.
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Goat’s Cheese, Mushroom and Asparagus Omelette
Ingredients
Instructions
- Slice the mushrooms and cut the asparagus spears into around 3.5cm sized pieces. Heat half the olive oil in a small frying pan and sauté the mushrooms and asparagus. Once cooked, set the vegetables aside and wipe the frying pan, ready to cook the omelette.
- Crack the eggs into a bowl. Whisk the eggs and season well with salt and pepper. Set the frying pan onto a medium heat and add the remaining olive oil.
- Pour the eggs into the pan, swirling to cover the base. Use a spatula to pull the mixture into the centre of the pan, letting the runny egg fill the spaces. Once the egg is just set, add the goat’s cheese, mushrooms, asparagus and chives.
- Fold the omelette gently in half, and carefully transfer to a plate to serve.
Notes
- Omelettes are endlessly adaptable – so feel free to swap the fillings for whatever you like.
- Leftover vegetables can be transformed by adding to an omelette – peas, sweetcorn, roast potatoes all work well.
- To make this dairy-free you can swap the goat’s cheese for smoked tofu or sliced ham or chicken.
- Store any leftovers in an air-tight container in the fridge for 24 hours.
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