Asparagus and Goat Cheese Souffleed Omelet

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.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 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

Directions

1. Preheat oven to 375 degrees.
2. 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.
3. Transfer to bowl and toss with goat cheese, tarragon, and salt and pepper to taste.
4. Melt butter in 10-inch nonstick skillet with heatproof handle; tilt pan to coat bottom with butter, then remove from heat.
5. Whisk egg yolks with the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until mixture is fluffy, about 3 minutes.
6. 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.
7. Bake omelet in center of oven for 10 minutes, or until it is puffed and almost cooked through.
8. Spoon asparagus and cheese filling down the center, and with a spatula fold omelet in half to enclose filling.
9. Bake omelet in center of oven 2 minutes more, or until cheese is melted and omelet is cooked through.