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- 2 tbs. butter, ghee, or coconut oil, divided
- 5 spears asparagus, cut into 1/2-inch pieces
- 2 tbs. finely diced shallot
- 1/3 cup sliced button mushrooms
- 1/2 cup spinach or leafy green of choice
- 3 eggs
- 1/2 tsp. sea salt, plus more to taste
- 1/4 tsp. freshly ground black pepper, plus more to taste
- 1 oz. crumbled goat cheese
- 1 tbs. finely chopped chives
Place a medium skillet over medium heat for 30 seconds, then add 1 tablespoon of butter. When the butter is melted, add asparagus and cook, stirring frequently, until it brightens in color and begins to soften, about two to three minutes. Add shallots and mushrooms and cook until the shallots are translucent and the mushrooms are soft, about five minutes. Add spinach and cook just to wilt, about 30 seconds. Remove from heat and set aside.
Place a nonstick skillet over medium-low heat. Add remaining tablespoon of butter and allow it to melt. If the butter sizzles, your skillet is too hot — turn down the heat before proceeding.
In a large bowl, whisk eggs together until streaks of the whites are no longer visible. Add the eggs to the skillet and stir with a rubber spatula. Sprinkle with salt and black pepper.
Stir continuously and gently shake the skillet for the first minute or so to encourage the eggs to cook evenly; scrape any stuck eggs from the sides of the skillet to allow uncooked eggs to flow into open spaces. Stop stirring when the egg mixture is nearly cooked through.
Once the bottom of the omelet is set and the edges look crispy, remove the skillet from the heat. Spoon the vegetable mixture and goat cheese onto one half of the omelet and use your spatula to gently fold the omelet in half, then slide it onto a plate. Serve garnished with fresh chives.
Photography by: Andrea D’Agosto, Prop styling by: Alicia Buszczak, Food styling by: Paul Jackman
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