You are here
Leek Asparagus Omelet
Spring vegetables and luxurious cheese add verdant, fresh flavor to this beloved egg dish.
2 T olive oil, divided
6 eggs
1/2 C heavy cream
2 cloves Ready-Set-Serve Peeled Garlic, roasted and smashed
1 tsp. kosher salt
1/4 tsp. black pepper
1/8 tsp. nutmeg
1 C Markon First Crop Asparagus, steamed
2 Markon First Crop Trimmed Belgian Leeks, bottom part, sliced and charred
1 C Markon First Crop Shiitake Mushrooms (or Morels)
1/4 C Brie cheese, divided
2 T Markon First Crop Chives, snipped
Microgreens and edible flowers, to garnish
Whisk together three eggs, a quarter cup of cream, and garlic with half of the salt, pepper, and nutmeg.
Heat oil in an eight-inch skillet or omelet pan. When hot, add egg mixture. Cook over medium heat while lightly stirring until egg begin to set. Add half cup asparagus, one leek, and two tablespoons of cheese to one half of the circle. Cook for one more minute then carefully slide the omelet onto a plate, flipping the second half of the moon over the plated part to form a half moon. Keep warm while repeating with remaining ingredients.
Garnish with chives and microgreens/edible flowers.
Spring
Summer
Breakfast
Gluten Free
Vegetarian