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Spring Vegetable Omelette

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1

Ingredients
  

  • Omelette:
  • 2 large eggs or 3 for a larger omelette
  • 1 tablespoon whole milk or cream
  • Pinch of salt
  • Pinch of white pepper
  • 1 teaspoon unsalted butter
  • Filling:
  • ½ teaspoon olive oil
  • 6 –8 asparagus spears woody ends removed, cut into 3–4 cm pieces
  • ¼ cup fresh or frozen peas thawed if frozen
  • 1 cup fresh baby spinach
  • 2 spring onions thinly sliced
  • 1 garlic clove minced
  • Salt and pepper to taste
  • Finishing:
  • 3 tablespoons crumbled goat cheese
  • Fresh chives tarragon, dill, or flat-leaf parsley
  • Pinch of lemon zest
  • Drizzle of olive oil
  • Flaky sea salt and cracked black pepper

Instructions
 

  • Prep all filling ingredients before touching the eggs. Slice asparagus, thaw peas, slice spring onions, mince garlic.
  • Heat olive oil in a small skillet over medium-high. Sauté asparagus 2 minutes until just tender and bright green.
  • Add garlic and spring onions. Cook 30 seconds, stirring constantly.
  • Add peas and spinach. Toss 30–60 seconds until spinach wilts and peas are warmed. Season. Remove from heat.
  • Beat eggs with milk, salt, and white pepper for 30 seconds until combined and slightly frothy.
  • Heat non-stick skillet over medium-high. Add butter. When foam subsides and butter smells nutty, pour in eggs immediately.
  • Let eggs sit undisturbed 10–15 seconds until edges just begin to set.
  • Push set edges toward center while tilting pan so uncooked egg flows to the edges. Repeat around the pan for 30–45 seconds.
  • Remove from heat when surface still looks slightly wet and glossy.
  • Spoon filling down the center. Scatter goat cheese, fresh herbs, and lemon zest over the filling.
  • Fold in thirds — fold near edge over filling, then tip the pan to roll the far edge over as it slides onto the plate.
  • Finish with olive oil, flaky salt, cracked pepper, and extra herbs. Serve immediately.

Notes

  • Prep everything before cracking the eggs — once cooking starts there is no time
  • Use a 20–22 cm non-stick pan — size is critical for the correct egg thickness
  • The eggs must sizzle on contact with the butter — if they do not, the pan was too cold
  • Pull the omelette off heat while the surface still looks slightly wet — residual heat finishes it
  • Season the eggs before cooking, not after, for seasoning throughout
  • Fold gently in thirds — it is more forgiving and holds its shape better than folding in half
  • Serve immediately — an omelette goes from perfect to rubbery in two minutes
  • Prep the vegetable filling the night before and refrigerate — eggs cook fresh in under two minutes
  • Use only silicone utensils in a non-stick pan — metal scratches destroy the non-stick surface
  • Three eggs make a more generous omelette with 30 seconds of extra cook time