Easy Asparagus Omelet with Goat Cheese

A quick, healthy asparagus omelet with creamy goat cheese with only 4 simple ingredients! It's easy to whip up and delicious whether for breakfast or dinner! (gluten-free, vegetarian)

Asparagus is one of my absolute favorite vegetables, so I'm really excited that it's back in season! My whole family loves them too. While asparagus are delicious as a side dish, they're so quick and easy to cook that they make the perfect addition to a simple omelet for a veggie-filled breakfast.

Why You'll Love This Asparagus Omelet

This easy omelet lets spring asparagus shine in a simple meal for days you want something non-complicated. With just 4 simple ingredients (not counting salt, pepper and oil) it's great for a quick breakfast, or even for lunch or dinner - eggs are perfect at any meal!

I love the simple combination of crisp asparagus, creamy goat cheese, and eggs in this easy omelet. It's super satisfying and has plenty of flavor without a lot of planning or making a huge mess in your kitchen. What couple be better for breezy spring days?

Is It Healthy?

Any breakfast with eggs and veggies is healthy in my book! Asparagus contain a specific type of fiber called prebiotic fiber, which is fuel for the healthy bacteria in your gut. They also contain potassium, folate and other B vitamins. Eggs provide tons of essential nutrients, including protein, B12, biotin, iodine, selenium, choline, and vitamin D. Plus, research has shown that pairing eggs with veggies can help increase absorption of the nutrients in those veggies.

This asparagus omelet packs in 17 grams of high quality protein and is naturally low carb if you're watching your intake. If you prefer more high quality carb (like I do!) round out your meal with a piece of whole-grain toast and fresh fruit.

The Ingredients

• Eggs
• Asparagus
• Garlic
• Goat Cheese
• Salt, Pepper & Olive Oil
• Optional: chopped green onion or chives for topping

How To Make It

1. Trim the woody ends from the asparagus and cut into one-inch pieces. Mince the garlic.
2. Heat a teaspoon of oil in a small non-stick skillet over medium low heat. Add the garlic and asparagus and cook until the asparagus is bright green, about 3-5 minutes. Remove from the skillet.
3. Add the remaining oil to the skillet and turn the heat to low. Swirl the pan to coat evenly with oil.
4. Whisk the eggs, water, salt and pepper. Pour into the pan.
5. Cook the eggs until almost set, about 5 minutes.
6. Add the asparagus and crumbled goat cheese to one half of the egg-filled pan.
7. Carefully slide a spatula under the half of egg that doesn't have asparagus and fold it over on top of the asparagus side.
8. Cover the pan and continue cooking until the eggs are fully set. Optional: serve with a sprinkle of chopped green onion or chives.

Tips for Making the Perfect Omelet

The key to making this omelet painless is in the technique! Some pro tips:

• Use a nonstick skillet so that your eggs will slide out easily without a ton of oil.
• Have a plate ready to pour your cooked asparagus on, and then once you've put it back into the pan with the eggs, you can use the plate to cover the pan!
• Do a simple fold-over style omelet instead of trying to get fancy with a tri-fold. This is how I make all of my omelets and it makes for less mess, more even cooking of your eggs, and easy cleanup.
• Keep the heat low for cooking eggs to avoid burning the bottom before the inside is fully cooked.

Hate Goat Cheese?

I get it. Goat cheese is kind of a love it or hate it food. If you hate it, swap it out for something else! Some other cheeses that pair well with asparagus in an omelet include cheddar, swiss, or gruyere.

More Veggie-Packed Breakfasts You'll Love

• Easy Kale, Red Pepper and Feta Frittata
• Veggie Sweet Potato Breakfast Casserole
• Make-Ahead Broccoli Cheddar Egg Muffins
• Easy Mushroom Spinach Egg Muffins
• Overnight Mushroom Artichoke Strata
• Spring Breakfast Salad

Did you make this recipe? Please leave a star rating in the comments!

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This post was originally published March 2016 and has been updated.