Monday, September 27, 2010

Sausage, Asparagus and Goat Cheese Omelets

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2
Serving Size: 1 omelet

8 ounces fresh thin asparagus spears, ends trimmed, cut diagonally into ½-inch lengths (about 1 cup)
2 tablespoons olive oil
2 green onions, thinly sliced (about 2 tablespoons)
4 ounces ground turkey sausage
4 large eggs
Salt and freshly ground pepper
2 ounces goat cheese, crumbled

Cook the asparagus in boiling water until just crisp tender, about 2 minutes. Transfer to ice water to stop the cooking process. Drain.

Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the onions and cook until soft, about 5 minutes. Add the sausage and cook until brown and crumbly. Season with salt and pepper. Remove from the heat.

Whisk the eggs in a bowl until frothy.

Heat half of the remaining olive oil (about 1 teaspoon) in a small skillet over medium high heat. Pour half of the eggs into the pan. Use a spatula to pull the eggs from the outer edge to the center. Allow the uncooked eggs to travel from the center to the outer edge of the pan. When the eggs are set (still wet but not runny), sprinkle the front half with the sausage mixture. Top with half of the asparagus. Crumble half of the goat cheese over the asparagus. Fold the back half of the cooked egg over the filling. Slide the spatula underneath the omelet to loosen it from the pan. Gently slide the omelet from the skillet to the plate. Repeat with the remaining ingredients to form 2 omelets.

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