Inspiration for this delicious omelette came from frequent visits to Cafe Zola while living in Ann Arbor, Michigan. After moving almost 8 years ago the need to create it at home was urgent. My desire is that you enjoy it as much as I do.
To prepare one omelette at a time, pour egg mixture (equivalent for one omelette) into a buttered nonstick skillet. Cook on medium high heat for 2-3 minutes per side, to desired doneness. Next, slide the omelet on a plate and spread goat cheese on half, add 2-3 spears of sauteed asparagus and fold. Place in warm oven while you prepare the remaining. Garnish with fresh herbs and serve.
eggs-2 large or extra large per omelette
milk- splash 1-2 tbsp per omelette
salt-dash per omelet
pepper-pinch per omelet
asparagus-2-3 spears per omelette, sautéed, steamed or grilled (leftovers work too!)
1-2 tbsp goat cheese-shmear
chives (or herb of choice) topple about each omelette