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Ramp Pesto Omelette with Asparagus and Goat Cheese

Ramp Pesto Omelette with Asparagus and Goat Cheese

One of my favourite ways to enjoy ramps or wild leeks is simply with eggs in various forms. While I was making the ramp pesto for the asparagus and ramp pesto mac n cheese I thought of a new way to enjoy that combo, a ramp pesto omelette. I really liked the sound of mixing a tasty pesto into an omelet especially a wild leek pesto and I just had to try it! The omelet started off sounding really good but it needed something more and when I think about omelettes I almost always include cheese. I figured that a creamy and tangy goat cheese would be the perfect fit! I was beginning to think that I was done but then I thought about how lonely the asparagus must be being left in the fridge all alone so I invited him to the party as well. Besides, it never hurts to add a green vegetable to the mix!

I always like to use a bit of fat when frying eggs to help make sure that they do not stick to the pan and why not take the opportunity to add some flavour by using some bacon grease, which I tend to save in a small container in the fridge. You could of course go with lighter options like oil or butter but the bacon grease goes particularly well with the ramps. I have to say that I quite enjoyed the ramp pesto omelette with asparagus and goat cheese! The pesto worked amazingly well in the omelet and its flavour really shone through. The the creamy goat cheese melted into the omelette with an amazing effect and the juicy asparagus rounded things out nicely. What a great way to start a weekend!

Ramp Pesto Omelette with Asparagus and Goat Cheese

A spring omelet with ramp pesto, asparagus and goat cheese.


Servings: makes 1 serving

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 1 teaspoon butter or oil or bacon grease
  • 2 eggs, lightly beaten
  • 1 tablespoon ramp pesto
  • salt and pepper to taste
  • 1 tablespoon goat cheese, crumbled, at room temperature
  • 4 spears asparagus, cleaned, trimmed and blanched
Directions
  1. Melt the butter in a pan over medium heat in a small pan.
  2. Meanwhile mix the eggs, ramp pesto, salt and pepper
  3. Pour the eggs into the pan and top with the goat cheese and asparagus.
  4. Cook without disturbing until the eggs have set, about 2-4 minutes.
  5. Slide the omelette out of the pan and enjoy.

Similar Recipes:
Asparagus and Ramp Pesto Mac n Cheese
Asparagus and Ramp Pesto Pasta
Spinach and Feta Omelette

30 comments:

Phil said...

Instead of fat to cook the omelette, use olive oil ! Yummy.

Phil said...

A nutty olive oil would be ideal to cook this omelet. Goat cheese is good an almost anything.

Anonymous said...

Yummers. I grow leeks and it never occurred to me to make a pesto with them. Gonna do that today! Thanks.

Helene said...

I don't recall seeing Wild Leeks at the market. That makes a great pesto and a beautiful omelette.

Sandra said...

Great idea Kevin for unique type of pesto. I saw ramps at Wychwood Barns today but had no idea how to use them. Wish I read this before I left home. Today I got sunchokes and am trying to determine what to do with them.

Sandra
http://foodiemom-torontobites.blogspot.com/

BeeMore said...

My kind of green eggs. Watch out Dr Seuss!

Ana said...

Que buena pinta!!! me encantaría probar una porción...

Un saludo!!!

warmvanillasugar said...

This is a really great idea!

Charissa said...

This looks so great! I love these kind of protein breakfasts...beautiful photo too!

Joanne said...

I think you put all of these spring flavors together beautifully, Kevin! A breakfast of champions!

Gloria said...

Kevin this look absolutely amazing! gloria

The Girl Who Cooks said...

Oooooh, looks delicious!

Lucy Lu said...

beautiful :)

http://luucy-lu.blogspot.com/

bronte said...

Hello, I am a regular reader of your blog from Tunisia, North Africa and this is the first time I have posted a message. I was wondering, do you do guest posts on other people's blogs? I would like to invite you to do a guest post on my blog. Please let me know whether you would be interested to do this. My email address is on my blog page on the right hand side. Thank you and kind regards, Bronte

Georgia | The Comfort of Cooking said...

What a gorgeous omelette with great flavors! This looks so delicious, Kevin. I'll have to give it a try sometime!

Vivienne said...

this is about the fanciet omelette ive ever come across! great idea for inviting the cheese and asparagus into the party too! haha

Katie said...

I am loving asparagus and ramps right now this is making me wish I had more than a cereal bar for breakfast right now!

Paula said...

what a delicious colour of omelette! yummy!

cheap scrubs said...

Your blog is just great,thanks.

Anazar said...

Pesto-Asparagus-GoatCheese, yumm!!

Sara Jahan said...

I am seriously obsessed with your blog. Your food looks so yummy! More posts please!

Pam said...

Although I have to say that the green eggs are a bit odd at first glance, the recipe sounds delicious and appears super duper easy to accomplish. So I will have to get over the green egg thing.

Pam said...

Although at first glance the green eggs appear odd, the recipe sounds delicious and seems very easy to acccomplish. So I will have to get over the hesitation about eating something so very green.

Mari @ Once Upon a Plate said...

Kevin, this looks SO good ~ I love the colors!

Claire M. said...

I want to try this recipe but I can't find any goat cheese here in our place :(

Claire M.

paula MARIANA said...

Delicious Kevin,

thank you for sharing

We Are Not Martha said...

What a great idea for an omelet! I love how much you can do with pesto... and the combination of pesto and goat cheese makes me soo happy :)

Sues

Rocky Mountain Woman said...

I cook with pesto quite a bit, but have never thought of using it in an omelette....

must try soon!

Anderburf said...

This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I'll have to try them out in this recipe. Thanks for sharing!

Saker Monfred said...

Wow, I love the pic. I think I am going to try this tonight if I can find some asparagus in my local grocery.

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