Open-faced omelette topped with morel mushrooms, asparagus, peas and white cheese.

Asparagus, Morel, Pea and Asiago Omelette.

The sun is out, the snow is mostly gone, things are turning green. It’s spring. And this is an omelette to celebrate some of the best ingredients of the season.

Asparagus and peas are abundant in the spring, you’ll find them everywhere. Morels might be a little trickier to find — and expensive — but a lot of specialty grocery stores will carry them.

Dried morels can work in a pinch, just soak them in warm water ahead of time according to package instructions.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • 1 Egg, beaten
  • 1 tsp Butter
  • 1/4 Shallot, sliced thin
  • 1/2 clove Garlic, minced
  • 3 medium-sized Morel Mushrooms, sliced
  • 3 spears Asparagus, sliced lengthwise as thin as possible (tips reserved)
  • 1 tbsp White Wine
  • 1 tbsp Peas (fresh or frozen)
  • Asiago cheese, shaved
  1. Melt butter in pan, cook shallots on medium-low heat until soft. Add garlic and cook for another minute.
  2. Increase heat to medium and add morels and asparagus. Cook for a minute or two until soft but be careful not to let anything brown. Season with salt and pepper.
  3. Add a splash of white wine and the peas. Cook for another 30 seconds or so until the liquid has evaporated and the peas are cooked through. Set aside.
  4. In a bit more butter, cook the egg over medium-low heat, closer to the low end. When the egg begins to set, top with veggie mix and continue cooking until egg is cooked through (or to your desired doneness).
  5. Slide onto plate and top with shaved cheese.

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