Print Options:

Fluffy Omelet with Asparagus





Yields
Makes 4 servings

Notes: Other vegetables, such as chopped broccoli or cauliflower, can be used instead of asparagus. The amount of cayenne used here adds flavor and color rather than much spiciness, but if you are very sensitive to heat or are serving this dish to young children, you may want to substitute paprika.

Fluffy Omelet with Asparagus




James Carrier
 8 ounces asparagus (see notes), rinsed and tough ends snapped off
 8 large eggs, separated
 1 1/2 cups shredded sharp cheddar cheese
 1/4 cup milk
 1/2 cup all-purpose flour
 1/2 teaspoon cayenne or paprika (see notes)
 1/2 teaspoon salt
 1 tablespoon butter
Step 1
1

Cut asparagus into 1/2-inch lengths. In a 1 1/2- to 2-quart pan over high heat, bring 1 quart water to a boil. Add asparagus and cook until bright green and just tender when pierced, about 2 minutes. Drain, rinse with cold water, and drain again.

Step 2
2

Meanwhile, in a large bowl, mix egg yolks, 1 1/4 cups cheese, milk, flour, cayenne, and salt until well blended. Stir in asparagus.

Step 3
3

In another large bowl, with a mixer on medium speed, beat egg whites until stiff peaks form. Spoon about a quarter of the whites into yolk mixture; stir to combine. Scrape yolk mixture into bowl with remaining whites and fold together gently just to combine; do not overmix.

Step 4
4

In an 11- to 12-inch nonstick, ovenproof frying pan over medium-high heat, melt butter; swirl pan to coat. Pour in egg mixture and smooth top with a heatproof, flexible spatula. Cook until edges appear set and dry and bottom is browned (loosen edges with spatula to check), 7 to 8 minutes.

Step 5
5

Transfer pan to oven and broil 4 to 6 inches from heat until omelet is puffed, set, and lightly browned, 3 to 5 minutes. Sprinkle evenly with remaining 1/4 cup cheese; broil until cheese is melted and bubbling, 1 minute longer. Serve at once from pan, spooning onto plates.

Nutrition Facts

Servings Makes 4 servings


Amount Per Serving
Calories 423Calories from Fat 60
% Daily Value *
Total Fat 28g44%

Saturated Fat 14g70%
Cholesterol 480mg160%
Sodium 717mg30%
Total Carbohydrate 16g6%

Dietary Fiber 0.9g4%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.