Asparagus and Goat Cheese Omelet
By: Ariana Gaynor
3 large eggs
3 to 4 asparagus spears (an extra spear or 2 for garnish if you like)
2 TBS goat cheese (or to taste)
Salt and pepper (to taste)
Steam asparagus until tender-crisp, then slice spears into small rounds. In a small dish whisk the 3 eggs, add the sliced asparagus and salt and pepper.
Heat an 8 to 10 inch skillet, I use pam non-stick spray, but you can also use a pad of butter in the pan. Pour in egg & asparagus mixture, while it cooks, crumble the goat cheese onto the mixture in the skillet.
Once your omelet is set, fold and serve. You can sprinkle with more asparagus and goat cheese if you’d like. The possibilities are endless.
Hope you enjoy!