Asparagus Omelet Breakfast Sandwich
5 fresh asparagus spears 2 slices bacon, uncooked 2 tsp of The Olive Bin's Rosemary Olive Oil (Fused) Salt and pepper, to taste 2 large eggs 2 T milk 1 tsp chopped fresh tarragon 1 T butter 2 oz plain goat cheese 1 large croissant, split and warmed
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Snap off and discard woody base ends from asparagus. Arrange asparagus and bacon slices on prepared baking sheet. Brush asparagus with olive oil and season with salt and pepper, to taste. Roast, uncovered, 10 to 12 minutes or until asparagus is fork-tender and bacon is deep golden brown and crispy. Remove from oven and crumble one bacon slice. Cover and keep warm.
- In small bowl, whisk together eggs, milk, and tarragon; season with salt and pepper. Preheat an 8-inch nonstick skillet over medium high heat until skillet is hot. Melt butter in skillet. Add egg mixture; reduce heat to medium. Immediately begin stirring eggs, gently but continuously, with a heatproof rubber spatula (as you would for scrambled eggs), swirling eggs into a round shape. Cook for 30 to 60 seconds or until eggs are set.
- Add asparagus and crumbled bacon to center of omelet; crumble goat cheese over top. Using a spatula, lift and fold one edge of omelet about one-third of the way toward center. Fold the opposite edge toward the center so the two ends overlap slightly. Serve omelet between two pieces of warm croissant with additional slice of bacon.