To a New Englander, there are very few things that are better than when spring finally arrives. And it’s HERE! FINALLY. After six months of cold (the kind of cold that hurts your face), of going to battle with the snow, of layers upon layers of clothing, of unspeakable heating bills, and of seeing nothing green, we are a people who welcome spring with open arms. At last! Open windows, light jackets (if any!), and seeing things growing out of the ground! And the ground itself, not covered in snow! People outside, enjoying themselves!
And the best part of spring- fresh green seasonal produce! Hurrah!
It’s so easy to eat healthy this time of year with all the yummy, fresh, seasonal green things that abound in the spring. And this asparagus, pea, and gruyere spring omelette is the perfect way to get in a big dose of fresh delicious spring veggies for breakfast, lunch, or dinner. And it only takes a few minutes to make! YUM.
I have to admit: I’m usually not the biggest omelette fan. I’ve always found them to be a bit dry, and the veggies/filling to not quite blend well together. This is because I’ve always had a scrambled omelette, rather than a rolled one! Rolled omelettes are the way to go.
What’s the difference between a scrambled omelette and a rolled omelette, you ask? I didn’t know either until I read up on omelettes the other day in my copy of Mastering the Art of French Cooking
. Julia Childs knew her omelettes, that’s for sure. A scrambled omelette is just what it sounds like- you cook eggs and mix the filling into it, like scrambled eggs (but a little more put-together). For a rolled omelette, the eggs are cooked like a big pancake in a skillet, the fillings are added on top, and the eggs are rolled around the filling, like a tortilla. BIG DIFFERENCE between the two. This was absolutely delicious! The outside is somewhat crispy, the inside creamy, and the veggies are perfectly cooked and stand out on their own.
This omelette is made in two parts.
First, the veggies must be cooked- I steamed the peas (fresh ones from Trader Joes- you can use frozen if you can’t find fresh) and the asparagus together in an expandable steamer basket
while I prepped my other ingredients.
Then, the eggs are cooked in a nonstick skillet
(this is VERY important- it won’t work in a cast iron or steel skillet, much as I love them) in a generous amount of butter. Heat the skillet and butter first until it’s very hot, then add the eggs. They will begin to cook almost immediately- lift up the edges of the eggs to allow some of the egg from the top to slide underneath until the eggs are almost cooked all the way.
When the eggs are mostly cooked and the top is still undercooked, add the cheese, asparagus, and peas on one side of the eggs and, using a spatula or wooden spoon, roll the egg around the fillings and transfer to a plate. Don’t worry- the remaining uncooked egg will cook through from the heat of the rest of the eggs. This ensures that the whole thing won’t be too dry.
Rolling the omelette does take a bit of finesse- one of mine ripped. But, as expected, the ripped one and the intact one tasted exactly the same! So don’t be nervous- try it out. Even if it turns into a “pile” of eggs, asparagus, peas, and cheese instead of a rolled omelette, it’s going to be a very tasty pile. :-)
Recipe below!
Asparagus, Pea, and Gruyere Spring Omelet
Ingredients
For each omelette:
- 2-3 eggs
- kosher salt to taste
- black pepper to taste
- 1 tablespoon butter
- 4-5 pieces asparagus trimmed
- 1/4 cup peas fresh or frozen
- 1/2 cup gruyere cheese shredded
Instructions
- Steam the asparagus and peas together for 5-7 minutes, or until tender.
- Meanwhile, beat the eggs in a small bowl with salt and pepper.
- Melt butter in nonstick skillet over high heat and swirl to coat the bottom and sides of the skillet completely.
- Once butter has fully melted and is starting the brown slightly, add the eggs to the skillet. Lift the edges of the eggs up to allow the uncooked egg to slide underneath, then allow to sit for 1-2 minutes until eggs are almost all the way cooked.
- At this point, add the gruyere to the entire surface of the eggs, and the peas and asparagus to one side of the eggs, with another pinch of salt and pepper.
- Using a wooden spoon or spatula, gently roll the eggs around the fillings and then transfer to a plate, trying to place the seam side down.
Notes
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Jane
Sounds great
Can you make ahead with ham and reheat for a crowd?
Elizabeth Lindemann
Hm, I’ve never tried making omelettes ahead of time and reheating! My thought is that reheating them may make the eggs overcooked/rubbery. If I were you, I’d make a quiche, or a frittata/crustless quiche, out of all the ingredients! Quiche in particular reheats beautifully. Here’s my quiche recipe that uses swiss chard and bacon– you can just alter it to use the asparagus, peas, ham, and gruyere. Or here’s how I usually make a frittata– quick and easy. Hope that helps!
grace
hooray for spring! asparagus and peas are so nicely green, making this the perfect way to greet what i consider to be the best season. also, how can gruyere be SO delicious? nice cheese choice. :)
Elizabeth
Thanks, Grace! Gruyere is SO GOOD. I made grilled cheese last night with the leftovers from this recipe and I was not disappointed :-)