Asparagus and Goat Cheese Souffleed Omelet

1. 1

   Preheat oven to 375 degrees.

2. 2

   Blanch asparagus in skillet filled with boiling salted water for about 2 minutes or until crisp-tender.

3. 3

   Drain, pat dry, and cut crosswise into 1/4-inch pieces.

4. 4

   Transfer to bowl and toss with goat cheese, tarragon, and salt and pepper to taste.

5. 5

   Melt butter in 10-inch nonstick skillet with heatproof handle; tilt pan to coat bottom with butter, then remove from heat.

6. 6

   Whisk egg yolks with the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until mixture is fluffy, about 3 minutes.

7. 7

   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.

8. 8

   Bake omelet in center of oven for 10 minutes, or until it is puffed and almost cooked through.

9. 9

   Spoon asparagus and cheese filling down the center, and with a spatula fold omelet in half to enclose filling.

10. 10

    Bake omelet in center of oven 2 minutes more, or until cheese is melted and omelet is cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.