Spring Vegetable Omelette

Cooking Instruction

1. Crack eggs and whisk in a bowl, set aside.
2. Heat a small skillet with 1 tablespoon of olive oil and sauté leeks with dry mustard on medium heat for 2 minutes. Remove and set aside.
3. Return skillet to heat and add 2 tablespoons of olive oil and chopped mushrooms. Sauté for 5 minutes on medium heat until moisture has evaporated.
4. Add leeks to skillet with mushrooms.
5. Trim fibrous stems of asparagus spears. Bring a small pot of water to a boil. Add asparagus spears and boil for 2 minutes. Remove and drain.

Assembly Instruction

1. In a small skillet, heat 1 teaspoon of olive oil on low heat. Add eggs and let cook gently until firm around the edges.
2. Lay the asparagus spears across the center of the eggs, top with the mushroom and leek mixture and the crumbled goat cheese.
3. With a spatula, lift one side of the eggs and fold omelet over in half.
4. Cook until desired doneness of eggs.
5. Serve on a warm plate and garnish with fresh chives and if you would like, crumbled goat cheese as well.

Serves one

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