Fava Bean, Asparagus, & Goat Cheese Omelet

Spring seems to have officially hit our farmers market with the first signs of fava beans, ripe strawberries (more on that later this week), and green garlic. I put some of the veggies to use in a simple omelet for Easter brunch with my fiancé. I mixed a bunch of minced garlic chives and a little meyer lemon zest into the eggs and then folded in shelled favas, asparagus tips, and some creamy goat cheese. I have to admit that I’m not an expert on making omelets (usually I opt for the no-flip frittata or scramble) but these were simple and stress-free to make. The fresh flavors are a perfect way to transition out of winter and into the warmer months.

Fava Bean, Asparagus, & Goat Cheese Omelet:

• Remove the beans from 1/2 lb. of fava bean pods and trim and chop 1 bunch of asparagus.
• Place the vegetables into a pot of boiling water for 2-3 minutes, or until crisp-tender, then transfer to a bowl of ice water.
• Pop the fava beans out of their tough casing and set aside with the asparagus.*
• Meanwhile, whisk together 6 eggs with 1 tbsp. creme fraiche,** 2 tbsp. minced garlic chives, 1 tsp. meyer lemon zest, and a large pinch of salt.
• Melt 1/2 tbsp. butter into a saute pan over medium heat.
• Pour in half of the egg mixture and cook for 2-3 minutes, or until the outside is mostly set.
• Sprinkle half of the vegetables into one side of the pan, along with 1 oz. crumbled goat cheese.
• Carefully fold over the other half of the omelet on top of the vegetables to form a half moon.
• Continue cooking for another 2-3 minutes, or until the center is no longer runny.
• Transfer omelet to a plate and repeat steps (starting with adding butter) one more time.

Serves two

*Vegetables can be prepped and kept in the fridge a day in advance.

**Or milk or cream or nothing at all.