Asparagus, Gruyere and Tarragon Souffleed Omelet
- 1/2 pound medium asparagus, trimmed
- 1 medium red onion, sliced thin
- 1 1/2 tablespoons unsalted butter
- 2/3 cup coarsely grated Gruyere
- 1 tablespoon minced fresh tarragon leaves, or to taste
- 4 large eggs, separated
- 2 tablespoons all-purpose flour
Preheat the oven to 375 degrees F.
In the skillet, cook the onion with salt and pepper, to taste, in 1 tablespoon of the butter over moderate heat, stirring frequently, for 5 minutes, or until the onion is golden, and transfer the mixture to the bowl. In the same skillet, heat asparagus until warmed through. Add the asparagus to the onions.
Wipe out the same skillet and heat the remaining 1/2 tablespoon butter over moderate heat until it is melted, tilting the skillet to coat it with the butter, and remove it from the heat.
In another bowl with an electric mixer, beat the egg whites with a pinch of salt until they just hold stiff peaks, fold them into the yolk mixture gently but thoroughly, and pour the egg mixture into the skillet, spreading it evenly. (If the skillet handle is plastic, wrap it in a double thickness of foil.)
Bake the omelet in the middle of the oven for 7 minutes, or until it is puffed and almost cooked through. Spoon the Gruyere and tarragon, and a dash of salt and pepper down the middle of the omelet, and with a spatula fold the omelet in half to enclose the filling.
Bake the omelet in the middle of the oven for 1 minute more, or until the cheese is melted and the omelet is cooked through.
Recipe courtesy of Gourmet Magazine