Smoked Salmon Asparagus Goat Cheese Omelet
If you're looking for a new way to enjoy your eggs at breakfast, this Smoked Salmon Asparagus Goat Cheese Omelet tastes outstanding and is full of protein.
Servings 2 servings
- 4 eggs
- 2 tablespoons water
- 1/2 cup asparagus chopped into 1 inch pieces
- 1 tablespoon butter
- 2 ounces goat cheese crumbled
- 1 ounce smoked salmon wild smoked sockeye salmon, I used Trader Joes
Beat eggs with water in large bowl. Set aside.
Blanch asparagus by cooking in salted boiling water for only about a minute, and then transfer to ice water using a slotted spoon to stop the cooking process. Once cold, use slotted spoon to remove asparagus to a separate plate to drain. This makes it crisp, green and vibrant without the raw starchy taste.
Heat a large saute pan over medium high heat and melt the butter, coating all surfaces. Reduce heat to very low.
Add whisked eggs. Do not stir; rather, use a spatula to gently lift the edges and allow the raw egg to slide under to enable even cooking. Continue to do this until most of the wet egg has been able to set. Cover with a lid and allow to cook a few more minutes. Once all of the egg appears to have mostly set, top half of the egg with blanched asparagus, goat cheese, and smoked salmon. Fold other half of cooked egg over the top. Once again cover and allow omelet to cook for another minute or two so that ingredients can get nice and warm.
Slide entire omelet onto a plate and enjoy.
Calories: 274kcal | Carbohydrates: 2g | Protein: 20g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 359mg | Sodium: 392mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1196IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 3mg