Start by blanching the asparagus. First, add the thicker parts to boiling water, then after 4-5 minutes, add the tips. When the water boils, add salt and then the asparagus.

After adding the tips, cook for 3 minutes and remove (if your asparagus is thinner, cook for less time!).

Once beaten, pour the mixture into a nonstick skillet lightly coated with cooking spray (I used this, but you can use any oil or even butter).

As soon as the edges start to set, add the slice of Swiss cheese (or any cheese you like) and the tablespoon of goat cheese.

Let it set for 1 minute (no more, and always on low heat), then add the asparagus. Fold the omelette, cook for 1 more minute, and it’s ready! Enjoy a delicious, nutritious, super easy, and juicy omelette!

I served it with a salad and it was the perfect lunch!