Real Recipes From Real Home Cooks ®

one gouda omelette

(2 ratings)
Recipe by
Teresa G.
Here, KY

I made this omelette yesterday morning, and it was so good that I made it again this morning and decided to share it. I used local farm fresh eggs, asparagus from our garden, hickory smoked bacon bits and a good quality gouda cheese for the omelette, then topped it off with a quick and easy hollandaise sauce and a few chives. Delicious! I'm sure you could make this family-style for 2 to 4 people, also. Just use a large skillet and multiply the amount of each ingredient.

(2 ratings)
yield 1 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For one gouda omelette

  • 1 tsp
  • 2 stalk
    fresh asparagus, trimmed & cut small
  • 2 lg
    eggs, beaten
  • a pinch
    black truffle salt (or plain)
  • 2-3 Tbsp
    shredded gouda cheese
  • 1/2 Tbsp
    real smoked bacon bits
  • 1 pkg
    hollandaise sauce mix (or your fave homemade sauce, prepared)
  • water for sauce mix
  • chives & chive flowers for garnish (optional)
  • extra cheese & bacon bits for garnish (optional)

How To Make one gouda omelette

  • Ingredients for gouda omelette.
    Gather and prep ingredients (wash & chop asparagus, shred cheese etc...)
  • Adding water to sauce mix in saucepan.
    Prepare hollandaise sauce according to package instructions. Cover and keep warm until served.
  • Melted butter in small nonstick skillet.
    Melt 1 teaspoon butter, in small nonstick skillet, over medium/medium-high heat.
  • Asparagus pieces sauteed in butter in nonstick skillet.
    Add asparagus pieces; sautee for 2 to 3 minutes, until tender. Remove asparagus from skillet and place on a small plate or bowl. Set aside.
  • Two eggs in cup, salted, and fork to beat them.
    In a small bowl or cup, beat eggs and salt, with a fork, until well blended; pour into the same skillet in which the asparagus was sauteed; place over medium heat.
  • Beaten eggs in skillet, before swirling up the sides.
    As eggs begin to cook, swirl them in the pan, occasionally, to make contact with more of the surface of pan.
  • Asparagus, cheese and bacon added to omelette cooking in skillet.
    When eggs are almost completely cooked (about 3 minutes,) scatter sauteed asparagus over top, then evenly sprinkle with shredded gouda cheese and bacon bits.
  • Omelette folded in half.
    Use a spatula to lift half of omelette and fold it over on itself. Allow to cook another 15 to 30 seconds, pressing lightly on omelette to encourage any raw egg that may remain, to make contact with the hot skillet (a little of the cheese may be exuded also, but that's okay.) Remove from heat.
  • Plated, and garnished, One Gouda Omelette.
    Tilt skillet and slide omelette onto serving plate. Spoon some of the hollandaise sauce over the middle.
  • Plated One Gouda Omelette with hollandaise sauce, garnished with asparagus tips, bacon bits, chives and chive flowers.
    Sprinkle with chives, extra cheese and/or bacon bits, if desired. Serve immediately. Cover and refrigerate any leftover omelette and/or sauce.