Omelettes are a perfect breakfast dish, and this blue cheese and asparagus omelette will bring an extra level of gourmet to your breakfast!
I love omelettes – some of my favourites are Smoked Cheese and Red Pepper Omelette and Cheese and Chorizo Omelette. But this omelette is something seriously special.
To me, asparagus already feels like a special vegetable. Coming so early in the season as it does, it feels like such a treat after a long winter.
I don’t often see asparagus combined with blue cheese, but you have to try it. The blue cheese brings an extra layer of seasoning and the whole omelette is just divine.
As well as serving this for breakfast, you could easily have this for lunch or dinner. You can bulk the dish out with some new potatoes and salad if you need to.
The below recipe serves one, but you can easily multiply it by however many people you are serving. Cook everyone their own omelette.
Ingredients, Substitutions and Variations
- Olive oil – to cook the omelette in. You can use vegetable oil or butter.
- Asparagus– spears are best because they don’t get long to cook – you don’t want any woody or tough bits.
- Blue cheese – I used Stilton, but any good blue cheese will do.
- Eggs – the fresher, the better.
Omelette Top Tips
- Use a non stick pan It is so much easier to make your omelette if you have a non stick pan and you don’t have to worry about it sticking to the bottom.
- Slice finely You want the asparagus to be in small pieces- big chunks won’t cook and they could break up your omelette.
- Make ahead You could make this ahead and eat it cold later. Just make sure you cook until all of the egg is solid if you do this.
Blue Cheese and Asparagus Omelette
Ingredients
- 1 tablespoon olive oil
- 4 asparagus spears
- 2 eggs
- 25 grams blue cheese
Instructions
- Slice the asparagus spears finely, discarding any woody parts.
- Crack the eggs into a bowl and beat with a fork until well mixed. Add the asparagus spears and a pinch of salt and pepper – stir.
- Heat the oil in a frying pan over a medium heat. Pour in the eggs and move the frying pan around so that the eggs evenly cover the whole bottom of the pan.
- Crumble the blue cheese over the top of the egg. Cook for 3-4 minutes, until the egg is mostly cooked, then use a fish slice to fold it in half. Cook for another minute, then transfer to a plate. Done!
More awesome breakfast and brunch recipes:
- Chorizo Breakfast Bake
- The BEST Breakfast Burrito
- Christmas Breakfast Pancakes
- Apple and Sultana Porridge
- Avocado and Bacon Bagel
- Sausage, Hash Brown and Hot Honey Bagel
- Omelette Sandwich
- Cheese and Chorizo Omelette
- Simple Cheese Omelette (3 Ingredients!)
- Feta Baked Eggs
- Smoked Cheese and Red Pepper Omelette
- Smoked Paprika Baked Eggs
