A decent omelette was one of the first things I ever learned how to cook.
The reason was simple: I was obsessed with them. I would eat them a few times a week for any meal.
They were quick, filling, and cheap – all requirements for my post-college meal plan.
These days I don’t cook as many omelettes, but sometimes I get the hankerin’ for one. Of course, the best thing about omelettes is coming up with great filling options. I don’t like to over-do it on the fillings, usually choosing just a few.
Asparagus was an obvious choice because it won the poll last week and is also really nice this time of year.
The best part of this omelette though is the red jalapeno. It may seem like an unimportant ingredient, but the mild heat it gives the dish really is excellent.
1) Whisk eggs well in a medium bowl.
2) Snap off the hard ends of the asparagus and chop into 1 inch chunks. Dice ham. For chili, scrape out seeds and mince.
3) Add a drizzle of olive oil to a good omelette pan over medium heat. Add the asparagus, ham, and chili and saute until the veggies are tender and ham lightly browned, about 4-5 minutes. Season with a pinch of salt and pepper.
4) Scrape the filling mixture into a bowl and pour eggs into the pan. Cook over medium heat. As the eggs cook, use a spatula to push the cooked egg to the center. Tilt the pan a bit to let the uncooked eggs flow outside.
5) When most of the egg liquid is cooked, there still might be a thin uncooked layer on top, add half of the filling mixture to half of the omelet. Dot with a few goat cheese coins and fold the omelette over. Cook for 30 seconds on each side.
6) Slide the omelette onto a plate and season with a pinch of salt and pepper. Repeat for other omelet and serve immediately!
Like I said, don’t get too obsessed with stuffing your omelettes super-full of a million things. Instead, pick a few great ingredients and cook them well.
For the asparagus, try to find thin asparagus. The thick ones would be too much for an omelette and are best saved for the grill.
You can leave the ham out if you want, but it does add a nice salty touch. To cook the filling, add a drizzle of oil to a small omelette pan over medium heat. Add the asparagus, ham, and chili and cook for a few minutes until the ham is lightly browned and asparagus bright green.
Don’t overcook it or the asparagus will get mushy.
I have a few different omelette methods that I’ve used over the years. There’s nothing fancy about this method. It’s easy to master.
One important part of the omelet is making sure you really whisk your eggs. You want them to be an even consistency. Don’t hold back on the whisking!
Once your filling is done, scoop it out of the pan and pour your eggs in. As the eggs cook, use a spatula to push the cooked egg to the center. Tilt the pan slightly and the uncooked egg will flow to the outside.
A common misconception is that you need to flip the egg at this point to cook both sides. You don’t need to do this.
It’s totally fine if there is a thin layer of uncooked egg on this side. It will cook through by the time the omelet is done.
So go ahead and add half of your filling to one half of the egg and top with a few coins of goat cheese.
Then just use your spatula to gently fold the egg over.
Cook this for 20-30 seconds on each side just to make sure the filling is heated through.
Slide this sucker onto a plate and you’re ready to rock. I recommend seasoning it with a pinch of salt and pepper.
It doesn’t get much easier than that! You can go from an empty plate to this omelette in under 15 minutes.
I have another asparagus recipe coming up on Monday that I think you are really going to like also!