I am part of a lucky group of food bloggers chosen by Ile De France to sample and play with their brand of goat cheese. I've been enjoying the smooth, creamy cheese for a couple of weeks. It's spreadable for crackers or bread, but I like it best crumbled and melted into dishes. Ile De France goat cheese is mildly tangy. When it combines with eggs and spring vegetables, it becomes a silken alternative to the sour cream I occasionally add to scrambled eggs. This roasted asparagus and mushroom omelet is my favorite recipe from the month. Try it with Ile De France goat cheese, or any of your favorite cheeses.
Roasted Asparagus and Mushroom Omelet with Goat Cheese
1/4 cup crimini mushrooms, sliced
1/4 cup asparagus, cut into 1" pieces
1/2 ounce of crumbled Ile De France Goat Cheese
salt and pepper to taste
chopped parsley for garnish
Preheat oven to 375 degrees.
Heat a teaspoon of olive oil in a saute pan. Add sliced crimini mushrooms. Season with salt and pepper. Saute over medium heat until mushrooms give off their liquid and begin to brown, about 10 minutes. Keep warm.
Season asparagus pieces with a bit of olive oil, salt and pepper. Roast for 5-7 minutes until just tender. Keep warm.
Preheat a nonstick skillet over low heat. Add a small amount of butter. Break two eggs into a bowl, and beat with a fork until yolks and whites are fully incorporated. Season with salt and pepper. Pour the eggs into the skillet. When the edges of the eggs have set, redistribute uncooked eggs with a heatproof spatula so that uncooked eggs flow underneath.
When the eggs are nearly set, add the asparagus and mushrooms on one side, and crumble the goat cheese over. Fold the other side of the eggs on top of the vegetables and cheese mixture and slide onto a plate. Garnish with chopped parsley.