Souffleed Omelet with Goat Cheese, Asparagus, and Ham

1. 1

   Preheat the oven to 375F.

2. 2

   Prepare an ice-water bath.

3. 3

   Bring a wide medium saucepan of water to a boil.

4. 4

   Add the asparagus; cook until bright green and just tender, 2 to 3 minutes.

5. 5

   Plunge asparagus into the ice bath to stop the cooking; cool completely.

6. 6

   Drain; halve lengthwise.

7. 7

   Set aside.

8. 8

   Melt butter in a 12-inch ovenproof nonstick skillet over medium heat.

9. 9

   Remove skillet from heat; set aside.

10. 10

    Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.

11. 11

    Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment.

12. 12

    Beat on medium-high speed until stiff peaks form.

13. 13

    Fold whites into yolk mixture.

14. 14

    Using a large rubber spatula, spread mixture evenly into reserved skillet.

15. 15

    Bake until omelet is almost set but still soft, about 6 minutes.

16. 16

    Sprinkle goat cheese and mint over half the omelet.

17. 17

    Top with asparagus and a layer of ham.

18. 18

    Fold plain half over filled half.

19. 19

    Bake until cheese has melted and omelet is cooked through, about 3 minutes.

20. 20

    Cut into 4 wedges, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.