Wash and trim asparagus and slice in 1/2 to 1 inch pieces on the diagonal. In nonstick pan over medium heat, saute sundried tomatoes with a little of the oil they are packed in and the asparagus until warmed. Add additional EVOO or butter to ensure just enough oil to keep omelette from sticking.

While tomatoes are heating, in separate container, beat eggs with fork. Once the tomatoes and asparagus are warmed through, add eggs to pan and season liberally with salt, pepper and garlic powder.

Stir the mixture so that the tomatoes and asparagus are evenly distributed. With a spatula, occasionally lift edges of egg mix to allow uncooked egg to drain underneath, thereby cooking faster. Once omelette is retaining its shape, gently shake pan to free it from any sticking and occasionally shake omelette so it slides around the pan while it cooks.

Once eggs are nearly set but still wet, sprinkle half of omelette with goat cheese. With spatula, gently fold omelette over to close. Slide onto plate. Can sprinkle with additional goat cheese as desired.


Super quick, super yummy and the red and green contrasts wonderfully with the yellow of the eggs! Especially wonderful use of asparagus.

Mr Breakfast would like to thank kadoerge for this recipe.

Recipe number 1385. Submitted 11/5/2004.

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From Nyc

Recipe Rating (out of 5):

Yes! Grilled asparagus with Feta cheese and a bit of lemon... with a farmers omelet. Fantastic!

Comment submitted: 6/8/2012 (#14043)



From dave

Recipe Rating (out of 5):

Love the combination of flavors. A super fancy breakfast without all the effort. We did grill the asparagus for extra flavor. Thanks mr bfast.

Comment submitted: 4/25/2009 (#8018)

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