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1
Steam the asparagus until tender and still bright green, about five minutes.
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2
Drain and refresh under cold water.
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3
Dry on paper towels.
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4
Beat the eggs in a large bowl.
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5
Stir in the salt, pepper, milk, asparagus, smoked trout and chives.
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6
Drop a bit of egg into the pan; if it sizzles, pour in the egg mixture.
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7
Tilt the pan to distribute the eggs and filling evenly over the surface.
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8
Shake the pan gently, lifting the edges of the omelet to let the eggs run underneath during the first minute or two of cooking.
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9
Turn the heat down to low, cover (use a pizza pan if you dont have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while.
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10
Loosen the bottom of the omelet with a wooden spatula while tilting the pan from time to time, so that the bottom doesnt burn.
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11
The eggs should be just about set; cook a few minutes longer if theyre not.
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12
Meanwhile, preheat the broiler.
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13
Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesnt burn.
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14
Remove from the heat, and allow to cool for 15 minutes.
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15
Loosen the edges with a wooden or plastic spatula.
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16
Carefully slide from the pan onto a large, round platter, and cut into wedges or diamond-shaped pieces.
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17
If serving the next day, cover with plastic and then foil.
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18
Refrigerate overnight.
