Sunday, May 15, 2005

Omelet with roasted asparagus and chevre

Today was a perfectly relaxed Sunday. We started out by going to an electronics store that had a huge sale, and I scored a cool ionic hairdryer. Huh. Well, I'll report back on how that works. Also got some misc stuff, including batteries and photo paper, for very cheap. Per found a much sought-after computer game.

Then my friend came over for lunch and kitten-cuddling. (Oh, and advice on clothes for my wedding. Sigh. Big trauma. Not having a white wedding - it's a small civil ceremony, outdoors, and I'm definitely NOT wearing a wedding dress.) The kittens are coming along nicely, they're six weeks now and starting to roam the entire apartment.

For lunch, I made an omelet with roasted asparagus and some leftover goat cheese. Incredibly yummy. Perfect to eat on our glassed-in balcony, tiny kittens in lap.

Omelet with roasted asparagus and chevre
Serves three

6 eggs
about 150 ml milk
fresh asparagus, about 15 spears
dash of olive oil
100 g bacon, diced (if you're vegetarian, just skip this.)
100 g chevre, crumbled

Start by roasting the asparagus - just snap off the woody bottoms, put in a roasting pan and drizzle over some olive oil and sea salt, and let them have ten minutes in a hot oven. (200 degrees C, 390 F) Or you can boil them quickly in a bit of water if you're in a hurry.

Fry the bacon untíl crispy. Drain and set aside, clean the pan. Cut the roasted asparagus into 1 cm pieces, reserving the tips. Now, make the omelets one at a time (unless you magically have three pans and a huge stove, of course. I don't.)

Crack two eggs into a bowl, and add a bit of milk. Add salt and pepper, and beat for about 30 seconds. Melt a pat of butter in your omelet pan (or just your regular frying pan, which is what I use.) Add to the eggs 1/3 of the asparagus pieces (but not the tips!). Fry the omelet, stirring a bit in the beginning so it sets evenly. Sprinkle one half of the omelet with asparagus tips, crumbled bacon and chevre. When the omelet is cooked, fold it (as good as you can) and serve with a fresh salad or just some chopped up tomatoes.



Anonymous said...

I've been meaning to try this out for the last week, and tonight I finally did. Delicious! The chopped tomatoes complimented the chevre very nicely.

Anne said...

Hi Staffan! I'm glad you liked it! It was somewhat of a revelation for me - and something I'll be making a lot more this summer.

Anonymous said...

I really like the omelet story. On my website I have a page about omelets. Can I put your story and recipe on my guest omelet section. I will give you full credit, add your bio, and link to your site? I'm trying to add more depth to my omelet page. thanks Earthworm Envy

Anne said...

Earthworm envy - sure :)