I’m proud of every one of us. We made it through another week!
And do you know how we should celebrate? One of two ways: 1. A perfectly creamy, veggie-studded, gooey blue cheesy omelette as breakfast for dinner, or 2. A perfectly creamy, veggie studded, gooey blue cheesy omelette as breakfast for breakfast! You see where I’m going here? Omelettes for everyone!
This past week has been a roller coaster ride for me. In the middle of a lot of uncertainty and unsettlement (that’s a word, right?) in my life, the folks from the apartment that I had been so excited to move into at the beginning of next month sent me an email saying it would actually be another month and a half before I could move in!
Getting this news three weeks before I was scheduled to move, when I had already long since given my notice to my current roommate and landlord and had been excitedly daydreaming about my own space for months, was a staggering blow.
Looking forward to building my very own haven in my new apartment had been my treasured thought over these difficult past few months. I was devastated that it had been taken from me so suddenly, and so soon before my scheduled move!
Over the past week, I’ve been scrambling to find a new apartment. And after scouring the internet multiple times every day and going on countless more apartment visits, I finally found an apartment that is something like out of a dream!
While I originally thought it was outside of my budget, a number of things came together to make this breathtaking, brand-new, two-bedroom corner unit be somehow in my reach.
Just moments ago I signed the lease, and I am so excited that I now officially have a beautiful new place to call home! Best of all, the amenities and the space are even better than the one I was looking at before, AND I get to move in a week earlier!
I tell you what, God always works things out,… even when we are panicking.
And now that I have a little bit of peace again and a gorgeous brand new kitchen to call my own, I can’t stop daydreaming about making this creamy, cheesy spring omelette every Saturday morning forever!
I looove soft, creamy, custardy eggs. When the eggs are cooked just enough so that they’re set, but they melt in your mouth the moment they hit your tongue… That’s the stuff breakfast dreams are made of. And this recipe is for an entire omelette of eggs like that!
This perfect omelette uses some of spring’s best vegetables. Tender asparagus, buttery leeks, and gently wilted spinach are folded into creamy eggs and gooey blue cheese.
I know the blue cheese may sound weird, but trust me; it goes so well in this omelette! The bold flavor is assertive enough to hold its own among the springy vegetables, but melty and muted enough to let all of the ingredients shine. You could also use feta or goat cheese in this omelette, but my oh my, blue cheese is definitely what you want in your mouth. 😉
For the cherry on top of this glorious omelette, serve it with a dollop of sour cream or plain Greek yogurt.
Happy spring! And HAPPY WEEKEND <3
- 1 tablespoon butter, divided
- 1/4 cup asparagus, chopped
- 1/4 cup leeks, chopped
- 3 eggs
- 1 tablespoon heavy cream
- 1/4 teaspoon sea salt
- 1 cup spinach, chopped
- 1 tablespoon gorgonzola cheese
- 1 tablespoon sour cream or plain Greek yogurt for serving, optional
- Heat 1/2 tablespoon of butter in a large skillet over medium heat until melted and hot. Swirl the butter around the pan to coat the bottom.
- When the butter is hot, add the asparagus and leeks to the pan. Cook, stirring often, until beginning to soften and brown, about 3-4 minutes. Meanwhile, whisk the eggs, heavy cream, and sea salt together in a large bowl until frothy and evenly combined.
- Turn the heat down to low, add the remaining 1/2 tablespoon of butter, and remove the pan from heat. When the butter has melted, swirl it around the pan so that it evenly coats the bottom and sides. With your spoon or spatula, spread the vegetables so that they are evenly spaced on the bottom of the pan. Then add the egg mixture to the pan. Cover with a lid and return the pan to heat, cooking on low heat for 5-7 minutes, or until the eggs are mostly set with just a little softness on the top.
- Spread the chopped spinach and gorgonzola cheese over one half of the omelette. Fold the other half of the omelette over the side with the spinach and cheese. Cover, remove from heat, and let sit for another 2-3 minutes or until the spinach is cooked and the cheese is melted. Serve with a dollop of sour cream or plain Greek yogurt (optional) and enjoy immediately.