Asparagus, Goat Cheese & Basil Omelette

asparagus, goat cheese, and basil omeletteGoat cheese goodness.

It is distinctive, yet mild. Slightly tangy and very creamy.

With its pristine white color and distinct flavor, it is one of the most amazing foods in the world. Goat cheese has a rich and creamy flavor, while being lower than fat, calories, and cholesterol than cheese made from cow’s milk.

When most people think of goat cheese, they think (1) of feta, or (2) “Oh heck no”. First, it does not taste anything like feta, whether that is good or bad to you. Personally, feta is a little strong for me, so I mainly just have it with Greek food. Second, when I first had my husband try it, I put it on a salad without telling him what it was. He loves feta and assuming it was feta, he dove in.

Within seconds he was saying how amazing it was and asking where I had bought the feta. WIN. Trust me, if you havn’t already, you have got to try goat cheese.

roasted asparagusI love cheese, but if you did not know — I am lactose intolerant.

I found out when I was 19 that I was lactose intolerant. I had no idea that symptoms usually develop during the teen or adult years and about a quarter of the American population has issues with consuming lactose! It has not been proven that not consuming dairy for a long time, then eating it again can bring on symptoms.

BUT, I still think it was triggered by my overdose of dairy one summer– or at least it brought on enough pain for me to know something was up and go to the doctor.

I hated straight milk as a child {still do}, so I never drank it or ate it with cereal. Then one summer, while working 10-12 hour days at a restaurant, I discovered chai lattes. I became obsessed, and drank probably 2-4 a day. Basically, I never drank dairy growing up THEN decided to drink like 30 OZ a day. Bam, pain. Goodbye cheese.

HELLO GOAT CHEESE.

People who are lactose intolerant are sometimes able to tolerate goat cheese even if they have problems digesting cheese made from cow’s milk. The levels of lactose are similar, but the fat molecules in goat cheese are shorter, making them more digestible. Even people who don’t have a lactose intolerance will find that goat cheese appears to be more easily digested than conventional dairy products.

Goats milk cheese are great sources of a number of important nutrients and vitamins:

  • the amino acid tryptophan
  • phosphorus
  • riboflavin or vitamin B2 (which plays important roles in the body’s energy production)
  • potassium (which helps prevent high blood pressure and protects against arteriosclerosis)
  • goat’s milk contains 25 percent more vitamin B-6 than cow’s
  • vitamin A is 47% higher in goat’s milk, too!
  • three times as much niacin. It is also four times higher in copper.
  • Goat’s milk also contains 27 percent more of the antioxidant selenium than cow’s milk.

Squash-59Saturday morning Ryan and I went together to get our Bountiful Basket. Bountiful Baskets is a not-for-profit food co-op for people that want to have more fresh produce for less money. The great part — it is almost all local and seasonal [bananas are imported].

With as much produce as we eat, it is an amazing deal! There is some predictability in what you get, because the baskets each week will contain what is in season in your area. Some weeks are better than others. One week, we had like 5 different types of lettuce, and we could not eat it before some of it went bad.

This week when I saw the baskets… my heart did a little flutter of happiness. Cranberries, sweet potatoes, carrots, fresh rosemary, green apples, oranges, asian pears, watermelon, pineapple… and the asparagus to make our Sunday morning omelettes.

asparagus, goat cheese, and basil omeletteYesterday was three weeks of my blog being up. There is something exhilarating about watching a dream unfold. Things are starting to come along as I plug away little by little each evening.

I am starting to develop style and preferences for photography. I have learned what aperture means, and I am able to handle myself in Lightroom. I am learning beyond standard textbooks.

This blog is every bit driven by a selfish desire to improve myself as it is to help others improve their capability and confidence in the kitchen and live the good life. I hope to teach people a little about nutrition and a lot about how easy it can be to eat healthy; but the biggest desire stems from my greatest goal in life. My goal is to be continually learning and becoming the best version of myself. It may sounds cheesey, but everything I do in life comes forth as a result of that goal. My education, travels, church attendance, and this blog all are a result of hoping I can become a better person, making the world a better place along the way.

True wisdom comes to each of us when we realize how little we understand about life, ourselves, and the world around us.” –Socrates

Squash-61


5.0 from 1 reviews
Asparagus, Goat Cheese & Basil Omelette
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 Large Egg Whites
  • 2 Large Eggs
  • 2 tbsp. Goat Cheese
  • 4-5 Asparagus Spears
  • 2 tbsp. Fresh Basil
  • Freshly Ground Pepper
  • For Asparagus:
  • Pinch Sea Salt
  • Pinch Pepper
  • Olive oil
Instructions
  1. Preheat the oven to 350 degrees F.
  2. 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. You can cut them if you like, but I love the look of the uncut asparagus.
  3. Crack eggs into a large bowl and season with pepper. Whisk.
  4. Heat a 8 to 10-inch non-stick frying pan to medium heat. If needed, spray with olive oil or coconut oil spray. Add eggs and allow to cook until the eggs are almost done (the eggs starts to bubble and is firm).
  5. Add the asparagus, goat cheese, and basil to one side of the omelette.
  6. With the help of a spatula, fold the omelet over onto itself, and serve immediately.
  7. Optional: top with basil! It looks so pretty.
Nutrition Information
Serving size: 1 Calories: 250

Omlete

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    Comments

    Rach Young

    I made this for breakfast the past weekend. I have never added goat cheese to eggs before so I was a little unsure. BUT, you are genius. This was wonderful!

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