Blog: Asparagus Omelet with Goat Cheese

Asparagus Omelet with Goat Cheese

Asparagus Omelette with Goat Cheese

In the spirit of St. Patrick’s Day, we present a delicious and nutritious brunch option: Asparagus Omelet with Goat Cheese. This brunch delight is a harmonious blend of fresh asparagus, fragrant garlic, and creamy goat cheese, nestled within a velvety egg base. Using olive oil, eggs, milk, salt, and pepper, create an omelet that needs just one secret ingredient: soft goat cheese. This is not only a festive choice for St. Patrick’s Day, but it’s also a versatile dish that can be enjoyed for brunch, lunch, or even a light dinner. Serve it with a side salad or some crusty bread for a complete meal that celebrates the flavors of the season. Protein from the eggs and goat cheese can help you feel full throughout the day, making this dish not only delicious but also satisfying.

Print Recipe

Prep Time: 5 minutes            Cook Time: 10 minutes          Yield: 2 servings       


  • 1 tsp. olive oil
  • 4 large eggs
  • 1/4 cup low-fat milk
  • 1/8 tsp. salt
  • 1/4 tsp. freshly cracked black pepper
  • 8-10 asparagus spears
  • 2 tbsp. water
  • 2 clove garlic, minced
  • 2 green onion top, finely chopped
  • 2 tbsp. soft goat cheese (40g)


  1. Preheat a small non-stick skillet over medium heat and add 1 teaspoon of oil.
  2. Prepare the asparagus by washing and trimming it, then cutting it into 1-inch pieces. 
  3. Add the asparagus and 2 tablespoons water to the skillet with the oil.  Cook the asparagus for 2 minutes then add the garlic, saute for a further 1-2 minutes until the asparagus turns bright green. Set aside.
  4. In a small bowl, whisk together eggs, milk, salt, pepper, and 1/2 the chopped green onions. 
  5. Reduce the heat to low and lightly spray with cooking spray to grease the skillet. Pour in the egg mixture and cook on low heat until the eggs are almost set, approximately 5 minutes.
  6. Evenly sprinkle the asparagus pieces and goat cheese over one-half of the eggs. Gently fold the other half over the asparagus-filled side.
  7. Cover the skillet and continue cooking until the eggs are fully set. Remove from heat and carefully slide the omelet onto a plate. Top with chopped green onions.

Tips and Tricks:

  • Cooking the eggs on low heat prevents them from overcooking and becoming rubbery. It allows for a creamy and tender texture.
  •  A non-stick skillet is recommended to prevent the omelet from sticking to the pan and facilitate easy flipping.
  • Ensure that the skillet is adequately preheated before adding oil. This helps in even cooking and prevents sticking.

Nutrition Facts:

Asparagus Omelet with Goat Cheese

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