“Delightful Veggie Omelette with Asparagus & Goat Cheese in a Mushroom Sauce – A New Zealand Breakfast Masterpiece for Vegetarians!”

Allergens

Eggs, Dairy (Goat Cheese)

Ingredients

• 8 large eggs
• 1 cup fresh asparagus, chopped
• 4 oz goat cheese, crumbled
• 2 cups mixed mushrooms (button, shiitake, oyster), sliced
• 1/4 cup white wine
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• Salt and pepper, to taste
• Optional: Fresh herbs like parsley or chives for garnish

Instructions

1. Prepare the ingredients by chopping asparagus and slicing mushrooms. Crumble the goat cheese into smaller pieces for even distribution in the omelette.
2. In a large non stick skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté until tender and slightly golden, about 5 minutes. Deglaze the pan with white wine, allowing it to evaporate for an additional minute. Stir in heavy cream and simmer for 3 4 minutes to thicken the sauce. Season with salt and pepper to taste, then remove from heat and set aside.
3. In a separate bowl, whisk the eggs together with a pinch of salt and pepper.
4. In the same skillet used for mushrooms (without cleaning), melt the remaining butter over medium low heat. Pour in the whisked eggs, allowing them to set for a few seconds before gently stirring with a spatula, forming large curds. Add the chopped asparagus and half of the crumbled goat cheese into the omelette, distributing evenly. Cook until almost set but still slightly runny on top.
5. Carefully flip one side of the omelette over the other to enclose the filling, or simply fold it in half if you prefer. Cook for another minute to ensure the cheese is melted and the asparagus is heated through.
6. To serve, place the omelette on a plate, pour the mushroom sauce over the top, and sprinkle with the remaining goat cheese. Garnish with fresh herbs if desired.

Chef’s Insight

The key to this dish is achieving a perfect balance between the creaminess of the goat cheese and the earthy flavors of the mushrooms and asparagus. The mushroom sauce should be generously poured over the omelette, allowing it to seep into the crevices for maximum flavor infusion.

Notes

For an extra special presentation, serve on a bed of sautéed spinach or roasted potatoes.