I saw this recipe in the HyVee sale flyer last week (a Curtis Stone recipe) and thought my family would enjoy it. I made it a couple of days ago and they said it was definitely a keeper! See what you think.
Ingredients:
- 15 thin asparagus spears, tough ends trimmed (I used 1 pound which about twice as much)
- ½ teaspoon olive oil
- 12 large eggs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon unsalted butter (I used margarine)
- 2 ounces Fontina or Goudacheese, shaved into thin slices (I used Gouda but any kind of cheese would work, especially since Gouda is so expensive – mild cheddar might be most similar)
Directions:
Preheat broiler. Cut asparagus tips into 3-inch lengths, then cut remaining asparagus stalks on slight diagonal into ½-inch-thick slices. Toss asparagus tips in small bowl with oil to coat. Whisk eggs, salt and pepper in a large bowl to blend well.
Melt butter in a 12-inch diameter nonstick, ovenproof sauté pan over medium heat, swirling pan to coat it with butter. Add asparagus slices and sauté 1 minute. Add eggs and gently stir with a silicone spatula, lifting cooked egg off bottom of skillet and stirring it into uncooked portion. (Don’t let this step scare you. If you mess it up, it’s not a big deal. It just won’t be quite as pretty.) Be careful not to over-stir omelet. As omelet begins to set, give one last gentle stir, then lay cheese slices and asparagus tips over omelet.
Place pan under broiler and cook for about 1 minute, or until omelet is set on top and cheese melts. Using silicone spatula, loosen omelet from pan and slide it onto platter. Cut omelet into wedges and serve.
NOTE:
I didn’t have an oven proof sauté pan so I bought one for this recipe. Unfortunately, my sauté pan wasn’t oven-safe over 500 degrees and the broiler heats to over 500 degrees. It might have been okay since the pan was only in there a minute or so but I didn’t want to take a chance. So I heated the oven to 400 degrees and put the pan in there for 5 minutes or so, until the omelet was set on top.
If you don’t have an oven-proof sauté pan, this recipe might not work for you. If you try heating the omelet on the stove top the whole time, the bottom will probably get done before the top. You could possibly cook the omelet in the oven and skip the stove top completely.
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