Diner-Style Asparagus, Shallot, and Goat Cheese Omelet - Mariam

 Weekend breakfasts really are my favorite meal. I get up late, make something easy, but fresh and a little involved, and drink a cup of chai really slowly while reading. Most weekends, I'm not done doing this till 11 or 12. Sunday morning, I decided to make one of the omelets from The Food Lab.

So, I am starting to realize that many of the problems I'm hitting with the recipes is the scaling down. This recipe called for 5 eggs and I scaled it down to...1. Partly I can't eat that many eggs and partly, I grew up when eggs were supposed to clog up your heart and KILL you and I still am not totally over that even though I know it's no longer considered true. 

So I beat my eggs and did let them sit because I was preparing the other ingredients. I didn't time it, but it was probably 15 minutes. Chop asparagus and shallot. I minced because I don't like the texture of sliced sauteed onions. 

Saute with salt and pepper. Set aside. 

Pour in your egg(s). Fill with your filling. Add the goat cheese on top. Fold. 

I, uh, tried to spread my one egg around the whole pan to get that round look. It was a crepe, instantly. So when I filled it up with a pretty chunky filling, it fell apart. It was really scrambled eggs with asparagus.

It was still good if a little...dry? flaky? rubbery? for an omelet.