We love Petite Breakfast cheese on toast year-round, but when asparagus comes into the market we think of spring brunch with Petite Breakfast cheese – the perfect tangy, fresh Brie partner to tuck into an omelet.
Makes 2 omelets
4 ounces (one wheel) Marin French Petite Breakfast cheese, crumbled or shredded
6 large eggs
¼ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons unsalted butter
4 ounces fresh asparagus, lightly steamed and patted dry
1 bunch chives, sliced thinly
Whisk the eggs, salt and pepper in a medium bowl until well combined and frothy.
In an 8-inch nonstick skillet or omelet pan over medium heat, add 1 tablespoon butter until foamy. Add half of the egg mixture and swirl to coat the bottom of the pan evenly. Using a heat resistant rubber spatula, stir the eggs lightly until almost set but still moist. Pat the egg curds into an even layer with the spatula.
Arrange half of the cheese and asparagus on one side of the omelet and cook undisturbed until the eggs are set and the cheese has melted.
Lift an edge of the omelet with the spatula and fold one half over the other to close. Slide onto a plate and garnish with the chives.
Repeat instructions for the second omelet using the remaining butter, egg mixture, cheese and asparagus.
Recipe by Chef Jacquelyn Buchanan
Marin French Cheese and Laura Chenel’s Chèvre 2014