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As I walked off the plane after landing in California, I took a deep breathe. I love Illinois but with the snow and the cold, it was nice to be back in California where spring is in full swing. The trees are budding, the almond orchards flowering, and windows open during the day (sorry everyone who is still dealing with snow!) With the arrival of spring, this also means the transition into spring produce.
Every year when asparagus season hits, I go overboard. I find ways to eat asparagus all the time and most of the times, it's in some easy meal that I can get from start to finish in less than 20 minutes. I also am keen on combining asparagus and eggs, like this asparagus omelette.
When I make an omelette, I like to make it an event. While I don't like to overly stuff it full, I like to make sure the asparagus omelette will keep me full and moving for the morning. I'm also a big fan of showcasing the filling on top (primarily because of how gorgeous the produce usually is- like this radish omelette I made for The Kitchn!)
On a separate note, I'm headed to Expo West today to see what's available in terms of natural foods (and hopefully hearing Mark Bittman speak!) Be sure to follow along on twitter and instagram to see what I'm up to (and if you're at the conference- let me know!)
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Barley and Asparagus Omelette
- Author: Erin Alderson
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 1 1x
- 2 teaspoons olive oil
- 1/2 medium shallot
- 3-4 stalks asparagus
- 1/2 tablespoon butter
- 2 large eggs
- 2 tablespoons milk
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup cooked barley
- 1/2 ounce shredded gouda, mozzarella or mild, melty cheese
- In an 8" skillet, heat olive oil over medium-low heat. Dice shallot and slice asparagus on the bias into 1/4 pieces. Add the skillet and sauté, stir often, until asparagus is tender,4 to 5 minutes. Remove from the pan, set aside, and wipe out pan if necessary.
- Still over medium-low heat, melt butter in the 8" skillet, swirling until the bottom of the pan is covered. Whisk together the eggs, milk, salt, and pepper. Pour into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and sprinkle 1/2 ounce cheese, barley, and 1/2 the asparagus mixture. Turn off heat, fold omelette in half, and allow to sit for 1-2 minutes until cheese melts. Serve with remaining asparagus mixture.
Notes
If you would like to make more than one serving, multiply ingredients by the number of people you would like to serve.
I go crazy during Asparagus season too and generally take more home with me than I can eat before it goes bad. Now I just throw together a quick quiche or frittata and problem solved. Next, definitely making your omelette!
I love omelets but I never thought of barley! Yummy!
Oooo I love omelettes! But I usually stick to just to peppers, tomato and spinach so definitely going to try this out because asparagus is just amazing!
Kathryn
nimblenote.blogspot.com
You know, I don't think I've ever had barley in an omelet! This sounds like such a great combination with the asparagus -- very hearty and delightful. Yay!
I love asparagus, but it never crossed my mind to put it in a omelet... Nice idea to try 🙂
I like your how you think about making omelets, filling them up like you mean it and showcasing the filling on top. I'm so looking forward to when local asparagus are available in another month or so!
As one who is still stuck in the snow, I have to say it's great to see the arrival of asparagus hitting the markets. Love them in this omelette!
Those asparagus look perfect in that omelette! Definitely getting my hands on some so I can try this recipe!
Wonderful meal. Barley is a great addition! I'll try it with farro as well.
Thanks for a great idea for what to do with the asparagus I just bought. I never thought to include grains in an omelet.