ONE GOUDA OMELETTE

12
Teresa G

By
@GrannyGravymaker

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
1
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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  • 1 tsp
    butter
  • 2 stalk(s)
    fresh asparagus, trimmed & cut small
  • 2 large
    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

Step-by-Step

  1. Gather and prep ingredients (wash & chop asparagus, shred cheese etc...)
  2. Prepare hollandaise sauce according to package instructions. Cover and keep warm until served.
  3. Melt 1 teaspoon butter, in small nonstick skillet, over medium/medium-high heat.
  4. 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.
  5. 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.
  6. As eggs begin to cook, swirl them in the pan, occasionally, to make contact with more of the surface of pan.
  7. When eggs are almost completely cooked (about 3 minutes,) scatter sauteed asparagus over top, then evenly sprinkle with shredded gouda cheese and bacon bits.
  8. 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.
  9. Tilt skillet and slide omelette onto serving plate. Spoon some of the hollandaise sauce over the middle.
  10. Sprinkle with chives, extra cheese and/or bacon bits, if desired. Serve immediately. Cover and refrigerate any leftover omelette and/or sauce.

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