July 28, 2021

Spring Goat Cheese, Asparagus & Green Onion Omelette

Recipe: Trish Magwood

Try this Spring Goat Cheese, Asparagus & Green Onion Omelette from the new cookbook, My New Table, available for pre-order now.

I’m often asked to describe my favorite omelette pan: it’s the nonstick GreenPan. It’s one of the only times we use nonstick.


  • 4 eggs
  • 2 tbsp cold water or milk
  • Salt and freshly cracked pepper
  • 1 tbsp butter
  • 4 spears asparagus, chopped (separate stems from tips) and blanched
  • 2 green onions, white part only, thinly sliced
  • 2–3 tbsp crumbled goat’s cheese
  • Salsa, hot sauce or tomato butter, for serving


Yield: Serves 2

  1. In small bowl, whisk together eggs, cold water, salt and pepper.
  2. In medium nonstick pan over medium heat, melt butter. Add asparagus stems and green onions, and sauté for 2 minutes. Pour in egg mixture, allowing it to spread out and cover bottom of pan. Cook for 2 minutes, or until just set. You don’t want to overcook, or allow eggs to get any color.
  3. Place asparagus tips on one side of eggs, sprinkle with cheese, and season with salt and pepper. Fold egg into thirds with wooden spatula. As you flip final third, roll out onto plate to close up. Serve with your favorite salsa on the side.

Recipes courtesy of and excerpted from My New Table by Trish Magwood. ©2021 Trish Magwood. Photography by Ksenija Hotić. Published by Appetite by Random House, a division of Penguin Random House Canada. Reproduced by arrangement with the Publisher. All rights reserved.