Simple in technique but big on flavor, I made this asparagus, marinated tomato and Irish cheddar omelette for a friend visiting from Durham, NC. In the spring, when my chive plants bloom, I love to use their soft lavender blossoms to make everything pretty. They have a light onion flavor, and they just make me happy.
As you can see from the color of the omelette, I actually like the crispy edges of egg dishes, so I let mine cook over medium high heat to get a bit of toasty-ness. I know that I’d get in big trouble if I were in French cooking class, but oh well. The marinated tomatoes really lift this dish up to something special. I highly recommend doing a quick marinade on tomatoes anytime you are adding them to a dish where they won’t really be mingling with other flavors (like in a salad or even on a sandwich). They pack a flavorful punch instead of just being a bit watery, and it’s a good trick if you don’t have peak-of-summer tomatoes on hand.
- 1 large tomato, seeded, diced
- 1 tablespoon sherry vinegar (wine, malt, champagne or other yummy vinegar will do
- 6 eggs (this was for 3 people)
- 1/4 cup milk
- 5-10 asparagus stalks, trimmed and blanched for 60 seconds, chopped
- 1/2 cup grated Irish cheddar (any cheese will do, but I especially love sharper, well aged cheeses to provide some bite and salt)
- handful of chopped chives or chive blossoms for garnish
- salt and pepper to taste
Mix the diced tomatoes with the vinegar and salt to taste. Let marinate for 5-10 minutes.
Heat a nonstick skillet over medium high heat, coat with olive oil or butter. Whisk the eggs, milk and a dash of salt and pepper in a mixing bowl. Pour the eggs into the heated pan and let cook for 2-3 minutes, lifting up the edge of the omelette to let liquid egg run underneath to cook. Once the eggs are beginning to firm, sprinkle the cheese over the surface of the omelette. Let the cheese melt and the eggs get to your desired doneness. I like to have a bit of creaminess, but some folks like hard-cooked eggs.
Distribute the chopped asparagus evenly over one half of the omelette, reserving a few asparagus heads for garnishing. Distribute the tomatoes as well. I add the tomatoes last so that they don’t cook too much or water down the eggs.
Fold the omelette over on itself to create a half moon shape and move to a cutting board. Slice into three even portions. Place one portion on each of three warmed plates and garnish with chives and reserved asparagus heads.