Breakfast

By Lindsay Hunt | May 25, 2011

Photo: Lindsay Hunt

Every weekend at the farmers’ market, my first purchase is a large bunch of asparagus. I cook it several different ways, roasted, on top of a savory tart, sauteed and even shaved in a raw salad. If you’re a devotee of these green spears, then you don’t need convincing that asparagus will taste great on top of a goat cheese omelet. 

However, If you don’t love asparagus, you might be sick of seeing it everywhere by now. If that is the case, I might suggest leaving this post, because it features tender asparagus stalks, lightly sauteed and piled on top of a pillowy open-faced omelet with delicious portobello mushrooms.

Oh? I caught your attention? Well, then, stick around, because this spring-inspired omelet is the best tasting brunch dish you’ll try this side of Poached Eggs with Collard Greens.

A tip for cleaning the mushroom cap from culinary school. Turn the cap over, so you see the striations in the bottom of the cap, and lightly pull the edge of the mushroom skin to lift it off of the cap. This should leave a bright, clean surface.

Open-Faced Omelet with Asparagus, Portobello Mushroom, and Goat Cheese Recipe

Servings: 2

Ingredients

  • 1 portobello mushroom, stem removed and cut into 1/2-inch cubes
  • 1 tbsp grapeseed or vegetable oil
  • 1/2 tsp salt, plus to taste
  • Freshly ground pepper, to taste
  • 6-10 stalks asparagus, ends removed and cut into 2-inch pieces
  • 5 eggs, cracked into a medium bowl and beaten with a fork
  • 1 tbsp butter
  • 2 oz fresh goat cheese(should be spreadable)
  • Fresh herbs, to garnish

Directions

1. Heat a large saute pan over medium-high heat. Add half of the oil and heat until shimmering. Add the mushrooms and cook until tender and caramelized. Season generously with salt and freshly ground pepper, to taste. Remove the mushrooms to a bowl. Cover and set aside.

2. Add the second half of the oil and heat through. Add the asparagus to the pan and cook until tender, about 4-5 minutes. Season with salt and pepper and remove to a bowl. Cover and set aside.

3. Add the 1/2 teaspoon salt to the eggs, along with a generous amount of freshly ground pepper and beat with a fork to distribute the seasoning evenly.

4. Heat a medium non-stick pan over medium heat. Add the butter and let melt and cover the pan's surface. Add the eggs and let cook until the bottom has cooked. Run a spatula around the edges of the eggs and lightly lift the edge. Tilt the pan to let the uncooked eggs from the top slide underneath the cooked part. Do this around the edges of the pan. Let this layer of eggs cook, then repeat by lifting the edges and tilting the pan to let the uncooked eggs go to the bottom of the pan.

5. When there is only a film of uncooked eggs left and the bottom is cooked, flip the omelet with a spatula or if you can, with a flick of your wrist! Transfer to a warm plate, and spread the goat cheese on top of the omelet. Pile the asparagus and mushrooms on top of the cheese, and garnish with the fresh herbs.

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