Cooking teacher Tara Stevens created this recipe spur-of-the-moment. “It was a way to use up a fridge full of eggs, goat cheese and mint the night before my family went on vacation,” she says. “I always have mint in the fridge because my housekeeper, Rachida, thinks it’s appalling if I don’t.”
Ingredients
- 2 tbsp extra-virgin olive oil, plus more for greasing
- 3/4 lb asparagus, cut into 1-inch pieces
- 1 medium white onion, thinly sliced
- 2 zucchini, thinly sliced
- kosher salt
- pepper
- 3/4 cup thawed frozen peas
- 8 oz goat cheese, crumbled
- 2 tbsp chopped mint
- 12 large eggs
Directions
- Preheat the oven to 350°. Coat a 2 1/2-quart baking dish with olive oil. In a medium saucepan of salted boiling water, blanch the asparagus until crisp-tender, about 2 minutes. Drain and cool under cold running water; drain well.
- Meanwhile, in a large skillet, heat the 2 tablespoons of oil. Add the onion and zucchini and season with salt and pepper. Cook over moderate heat, stirring, until softened, 8 to 10 minutes. Stir in the peas and asparagus until heated through. Transfer the vegetables to a paper towel-lined plate to drain and let cool slightly. Spread the vegetables in the prepared baking dish. Scatter the goat cheese and mint on top.
- In a bowl, beat the eggs until light and fluffy, about 3 minutes. Pour the eggs over the vegetables and bake for 40 to 45 minutes, until golden and set. Let cool for 30 minutes, then serve warm or at room temperature.
MAKE AHEAD: The omelet can stand at room temperature for up to 8 hours.
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Recipe Credit: Tara Stevens
Image Credit: Con Poulos
