Asparagus and goat’s cheese (ġbejna) omelette

Asparagus and goats cheese omelette

See this recipe in Maltese: Froġa tal-ġbejniet u asparagu

It is not necessary to make a fuss in the kitchen in order to create a nice meal. With this omelette you can make a quick and light meal that is ideal for a week night and which delights your taste buds with the contrasting tastes of the asparagus with the goat's cheese and eggs.

Preparation: 15 min

Total time: 35 min



  • 1 tsp olive oil
  • 1 leek, just the light part, cleaned
  • 1 clove of garlic, finely chopped
  • 2 bunches asparagus
  • 4 whole eggs
  • 4 egg whites
  • 60 g ġbejniet (goat cheese), crumbled
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper


  1. Heat up the oil in a skillet on moderate heat. Add the leek and fry for about 4 minutes until soft. Add the garlic and fry for another minute. Remove from heat and allow to cool for 5 minutes.
  2. Meanwhile blanche the asparagus in boiling water for 3 minutes. Drain and cool in ice cold water.
  3. Beat together the eggs and egg whites by hand. Add the leek, the asparagus, the goat cheese and oregano. Sprinkle with salt and pepper.
  4. Grease a non-stick 23 cm frying pan with oil and place on moderate heat.
  5. Pour the mixture in a frying pan and smooth out with a spoon so that the asparagus and goat's cheese are sunk in the egg. Allow the egg to cook for about 7 minutes or until you notice the outer layer starting to brown.
  6. Slip the omelette onto a plate and flip it into the frying pan on the other side. Continue to cook for 3-4 minutes until the omelette is completely cooked.
  7. Allow it to sit for 10 minutes then cut and serve.

Note: Instead of flipping the omelette over you can continue to cook it under a grill. 

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