Prep 15 mins
Cook 20 mins
Here is an adopted recipe I can't wait to try! When I have the time and asparagus is in season, I love this easy, elegant omelet for breakfast on Sunday's.
- 1⁄2 lb asparagus, trimmed
- kosher salt
- 3 ounces fresh goat cheese, crumbled (about 1/3 cup)
- 2 teaspoons rinsed dried and finely chopped fresh tarragon or 2 teaspoons dill
- fresh ground black pepper
- 1 tablespoon unsalted butter or 1 tablespoon vegetable oil
- 5 large eggs, separated
- 2 tablespoons flour
- Preheat oven to 375 degrees.
- Blanch asparagus in skillet filled with boiling salted water for about 2 minutes or until crisp-tender. Drain, pat dry, and cut crosswise into 1/4-inch pieces.
- Transfer to bowl and toss with goat cheese, tarragon, and salt and pepper to taste.
- Melt butter in 10-inch nonstick skillet with heatproof handle; tilt pan to coat bottom with butter, then remove from heat.
- Whisk egg yolks with the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until mixture is fluffy, about 3 minutes.
- Beat egg whites with electric mixer until they hold soft peaks; fold into yolk mixture gently but thoroughly, and pour egg mixture into skillet, spreading it evenly.
- Bake omelet in center of oven for 10 minutes, or until it is puffed and almost cooked through.
- Spoon asparagus and cheese filling down the center, and with a spatula fold omelet in half to enclose filling.
- Bake omelet in center of oven 2 minutes more, or until cheese is melted and omelet is cooked through.