• ¼ cup asparagus, chopped
• 1 shallot, diced
• 1 teaspoon butter
• salt and pepper to taste
• 3 eggs, room temperature
• 1 tablespoon water
• pinch of white pepper
• 1 tablespoon butter
• ¼ cup goat’s milk cheese
• sprinkle of kosher salt
• freshly chopped herbs
1. Crack the eggs in a medium-sized bowl. Add the water and a pinch of white pepper. Whisk vigorously to blend thoroughly.
2. Melt 1 teaspoon of butter in a medium-sized skillet heated on medium-high heat. Add shallot, cook for 1 minute or until soft. Add asparagus and season with salt and pepper. Cook until asparagus is slightly soft. Transfer to a small bowl.
3. Return skillet to stovetop. Add 1 tablespoon of butter and melt. Just before the butter browns, add eggs. Using a spatula, move eggs in skillet gently. As the
eggs set around the edge, push cooked portions toward centre of skillet and push uncooked egg towards the edge. When the eggs are almost set, turn heat off.
4. Add the cooked asparagus onto one half of the eggs, to the edge. Add goat’s cheese in a similar fashion.
5. Using spatula, fold the unfilled side of the omelette onto filled half. Tilting the skillet towards a plate, gently coax the seam of the omelette to the edge of the pan. Holding the plate directly against the lip, slide the seam edge of the omelette onto the plate and flip the rolled edge of the omelette over top so that the seam is on the underside.
6. Sprinkle with kosher salt and fresh herbs. Serve immediately.
From Weekend at the Cottage