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.
- 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
- Melt the butter in a pan over medium heat in a small pan.
- Meanwhile mix the eggs, ramp pesto, salt and pepper
- Pour the eggs into the pan and top with the goat cheese and asparagus.
- Cook without disturbing until the eggs have set, about 2-4 minutes.
- Slide the omelette out of the pan and enjoy.
Instead of fat to cook the omelette, use olive oil ! Yummy.
A nutty olive oil would be ideal to cook this omelet. Goat cheese is good an almost anything.
Yummers. I grow leeks and it never occurred to me to make a pesto with them. Gonna do that today! Thanks.
I don't recall seeing Wild Leeks at the market. That makes a great pesto and a beautiful omelette.
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.
My kind of green eggs. Watch out Dr Seuss!
Que buena pinta!!! me encantaría probar una porción…
This is a really great idea!
This looks so great! I love these kind of protein breakfasts…beautiful photo too!
I think you put all of these spring flavors together beautifully, Kevin! A breakfast of champions!
Kevin this look absolutely amazing! gloria
The Girl Who Cooks says
Oooooh, looks delicious!
Lucy Lu says
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Georgia | The Comfort of Cooking says
What a gorgeous omelette with great flavors! This looks so delicious, Kevin. I'll have to give it a try sometime!
this is about the fanciet omelette ive ever come across! great idea for inviting the cheese and asparagus into the party too! haha
I am loving asparagus and ramps right now this is making me wish I had more than a cereal bar for breakfast right now!
what a delicious colour of omelette! yummy!
cheap scrubs says
Your blog is just great,thanks.
Sara Jahan says
I am seriously obsessed with your blog. Your food looks so yummy! More posts please!
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.
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 says
Kevin, this looks SO good ~ I love the colors!
Claire M. says
I want to try this recipe but I can't find any goat cheese here in our place 🙁
paula MARIANA says
thank you for sharing
We Are Not Martha says
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 🙂
Rocky Mountain Woman says
I cook with pesto quite a bit, but have never thought of using it in an omelette….
must try soon!
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 says
Wow, I love the pic. I think I am going to try this tonight if I can find some asparagus in my local grocery.