Ramp and Bacon Omelette with Asparagus and Goat Cheese from Closet Cooking

An spring omelette with ramps, asparagus, bacon and goat cheese.

Servings: makes 1 serving

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

  • 1 slice of bacon, cut into small pieces
  • 2 ramps, trimmed and cleaned
  • 2 eggs, lightly beaten
  • salt and pepper to taste
  • 4 spears asparagus, cleaned, trimmed and blanched
  • 2 tablespoons goat cheese, crumbled
  1. Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes.
  2. Meanwhile chop the white parts of the ramps and slice the green parts thinly.
  3. Add the white parts of the ramps to the pan and saute for a minute.
  4. Reduce the heat to medium-low.
  5. Season the eggs with salt and pepper and pour them into the pan and top with the greens of the ramps, the asparagus and the goat cheese.
  6. Cook without disturbing until the eggs have set, about 2-4 minutes.
  7. Slide the omelette out of the pan and enjoy.