Asparagus Omelette Souffle
Elevate your omelette game with fresh asparagus and a soufflé-like texture. This recipe features a light and fluffy omelette, enhanced with the option of tangy goat cheese and green onions. Perfect for a gourmet breakfast or brunch!
Ingredients
- 4 large eggs separated
- 2 tbsp cream or milk
- Salt to taste
- ¼ tsp lemon juice
- 1 tbsp olive oil
- 6-8 fresh asparagus spears trimmed
- 2 green onions chopped
- 50 g goat cheese optional
- Microgreens and sea salt for garnish
Instructions
- Whisk together the egg yolks and cream or milk. Season with salt.
- In a separate bowl, beat the egg whites with salt and lemon juice until stiff peaks form.
- Gently fold the beaten egg whites into the egg yolk mixture until well combined. If using, fold in the goat cheese.
- Heat olive oil in a pan or cast iron skillet over medium heat.
- Place the asparagus and green onions in the pan, all facing the same direction, and cook for 1 minute.
- Pour the egg mixture over the asparagus and green onions.
- Cook until the omelette is puffed and golden on the bottom, about 5-7 minutes.
- If using, crumble goat cheese over the top of the omelette.
- Carefully fold one side of the omelette over using a large spatula.
- Remove from the pan and garnish with microgreens, additional asparagus, and sea salt. Serve warm.
Notes
- Goat cheese is optional and can be omitted or replaced with a cheese substitute if preferred.
- For a dairy-free option, substitute the cream or milk with a non-dairy milk of your choice.
- Ensure that the pan is hot before adding the egg mixture to achieve a golden bottom and puffed texture.