This recipe comes from one of those days when nothing seems to be going right. I wanted to create something seasonal to celebrate the full swing of Spring, and I wanted to make something special for my fellow blogger’s Cheese challenge. I thought I might make something vaguely like a Hollandaise sauce to pour over steamed asparagus on toast; quick and easy, and not too light, that would show off one of the cheeses from my favourite dairy that sells at our local farmers’ market, Caws Teifi Cheese. I popped down to the allotment to pick some asparagus for supper. But it hasn’t been very prolific:
There was no way that was going to make a main dish for one person’s supper, let alone two. So I stashed it in a baggie in the fridge to await further inspiration. Which arrived soon enough with my husband in the form of a box full of eggs damaged in transit:
As they say, when life hands you lemons, make lemonade. And if you want an omelette, you have to break some eggs. Well, that was already done!
To complete the spring theme, I went out and picked some baby spinach leaves from the raised bed in the back garden. In the end decided to use the stems in the omelette and save the leaves for a salad.
|¼ cup||Fresh asparagus, chopped small|
|¼ cup||Chopped spinach stems|
|2 tablespoons||Butter, divided|
|1 tablespoon||Olive oil|
|4||Eggs (I use free range)|
|A good grinding||Peppercorns|
|½ cup||Shredded mature Caerphilly cheese|
- Heat the olive oil and half the butter in a good sized non-stick frying pan.
- Saute the vegetables until softened.
- Whisk the eggs and milk well, adding in a good grinding of pepper.
- Raise heat and add the rest of the butter.
- When sizzling, pour in the egg mixture, whisking (in the bowl) as you pour.
- Quickly and carefully push the vegetables around in the eggy mix so they are fairly evenly distributed.
- Continue cooking the omelette in your preferred fashion until there is almost no uncooked egg left on top. I tip the pan around, lift an edge of the cooking omelette here and there letting runny egg flow under it, until no more flows.
- Add the shredded cheese, making sure it covers the top of the omelette evenly.
- Cover, reduce heat slightly and let steam for a couple of minutes.
When it’s done, it will look something like this:
Fold in half in the pan, cut in the pan with a spatula and serve immediately with toast and baby spinach salad.
And this is my first entry in Fromage Homage’s monthly Cheese, Please! Challenge.