A easy to make breakfast omelette.
1. Preheat the oven to 350 degrees F. Rinse and cut the dry ends off the asparagus then place on a baking sheet, drizzle with a small amount of olive oil and sprinkle with salt and pepper. Bake for 8-10 minutes or until just tender. Remove from the oven and cut into 1-inch pieces.
2. Crack eggs into a large bowl and season with salt and pepper, whisk well.
3. Heat a 8 to 10-inch non-stick frying pan to medium low heat. Add the butter and allow to melt until it bubbles. Add the egg mixture and allow to set for about 10 seconds then use a fork to stir the egg mixture, gently lifting and moving the cooked egg so any liquid mixture goes beneath it. After about 30 seconds, the egg should have formed and be uniformly cooked, but still moist. Add the goat cheese and asparagus. With the help of a spatula, fold the omelet over onto itself and serve immediately.