Spring Omelette

I’m a big fan of fruit for breakfast, but anytime I can up the nutritional ante by adding vegetables to my breakfast, I seize the moment and call it a job well done. When spinach, asparagus, and microgreens showed up in my CSA box, I made a trip to Cal Poly to pick up some farm fresh eggs and to my local cheesemonger for a semi-soft cheese.

The recipe below makes 2 substantial omlettes. Make one for a friend, or save half of the vegetables and cheese for a second omlette later in the week.

Local Ingredients: CSA spinach, CSA asparagus, CSA microgreens, Cal Poly eggs


1 large bunch spinach

1 medium bunch asparagus

1 cup microgreens (or fresh herbs)

1/5 lb semi-soft cheese

4 eggs

1/2 tbsp olive oil


Dice asparagus, then steam spinach and asparagus until tender.

Whisk eggs, set aside. Cut cheese into small chunks, set aside.

Coat a medium skillet with olive oil, then set over medium-high heat. When the oil is hot, pour 1/2 egg mixture into the pan. As the egg begins to set, pull the edges of the omelette in towards the center of the pan, tilting the pan so the remaining liquid egg mixture runs down and fills in the gap you just created. Continue until the egg is just set. Add 1/2 of the filling (spinach, asparagus, and cheese) to one side of the omelette.

Fold the remaining half of the omelette over the filling, then press down to help the cheese melt. After 45-60 seconds, carefully flip the omelette over and press down again. Once the cheese is melted and the omelette is browned on both sides, plate and sprinkle with 1/2 the microgreens. Eat hot.


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