Best 9 Asparagus Gruyère And Tarragon Souffleed Omelet Recipes

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Indulge in a culinary journey with our versatile souffleed omelet, a dish that effortlessly blends the delicate flavors of asparagus, Gruyère cheese, and aromatic tarragon. This delectable dish is perfect for a delightful brunch, lunch, or even a light dinner. With just a few simple steps, you can create a fluffy and golden omelet that bursts with a symphony of flavors. Discover variations of this classic recipe, including a savory ham and cheese omelet, a vibrant spinach and feta omelet, and a hearty sausage and bell pepper omelet. Each variation offers a unique combination of ingredients that cater to different palates and preferences. Whether you prefer the classic asparagus-Gruyère-tarragon combination or crave something more adventurous, our souffleed omelet collection promises a culinary experience that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

TARRAGON ASPARAGUS



Tarragon Asparagus image

I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup honey
2 to 4 tablespoons minced fresh tarragon

Steps:

  • On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS, GRUYERE AND TARRAGON SOUFFLE OMELET



Asparagus, Gruyere and Tarragon Souffle Omelet image

Provided by My Food and Family

Categories     Recipes

Time 40m

Number Of Ingredients 8

1/2 pound medium asparagus, trimmed
1 medium red onion, sliced thin
Salt & pepper
1 1/2 tablespoons unsalted butter, divided
4 large eggs, separated
2 tablespoons all-purpose flour
2/3 cup coarsely grated Gruyere cheese
1 tablespoon minced fresh tarragon leaves, or to taste

Steps:

  • Preheat the oven to 375 degrees F. In a 10-inch non-stick skillet simmer the asparagus in salted water to cover for 3 to 5 minutes, or until it is just tender. Drain the asparagus, shock in ice water, and pat dry with paper towels.
  • 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 a bowl, whisk the egg yolks with the flour and salt and pepper, to taste, until the mixture is thick and lemon-colored. Add the onions and asparagus to the egg yolks.
  • 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ASPARAGUS AND GOAT CHEESE SOUFFLEED OMELET



Asparagus and Goat Cheese Souffleed Omelet image

Here is an adopted recipe I can't wait to try! When I have the time and asparagus is in season, I love this easy, elegant omelet for breakfast on Sunday's.

Provided by TishT

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 lb asparagus, trimmed
kosher salt
3 ounces fresh goat cheese, crumbled (about 1/3 cup)
2 teaspoons rinsed dried and finely chopped fresh tarragon or 2 teaspoons dill
fresh ground black pepper
1 tablespoon unsalted butter or 1 tablespoon vegetable oil
5 large eggs, separated
2 tablespoons flour

Steps:

  • Preheat oven to 375 degrees.
  • Blanch asparagus in skillet filled with boiling salted water for about 2 minutes or until crisp-tender. Drain, pat dry, and cut crosswise into 1/4-inch pieces.
  • Transfer to bowl and toss with goat cheese, tarragon, and salt and pepper to taste.
  • Melt butter in 10-inch nonstick skillet with heatproof handle; tilt pan to coat bottom with butter, then remove from heat.
  • Whisk egg yolks with the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until mixture is fluffy, about 3 minutes.
  • 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.
  • Bake omelet in center of oven for 10 minutes, or until it is puffed and almost cooked through.
  • Spoon asparagus and cheese filling down the center, and with a spatula fold omelet in half to enclose filling.
  • Bake omelet in center of oven 2 minutes more, or until cheese is melted and omelet is cooked through.

Nutrition Facts : Calories 448.2, Fat 31.3, SaturatedFat 16.4, Cholesterol 577.6, Sodium 411.9, Carbohydrate 13.6, Fiber 2.6, Sugar 3.5, Protein 28.9

SOUFFLéED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM



Souffléed Omelet with Goat Cheese, Asparagus, and Ham image

Categories     Cheese     Bake     Goat Cheese     Ham     Asparagus     Boil

Yield serves 4

Number Of Ingredients 8

4 asparagus spears
1/2 tablespoon unsalted butter
5 large eggs, separated, room temperature
2 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
2 1/2 tablespoons soft goat cheese
2 1/2 tablespoons thinly sliced fresh mint
4 paper-thin slices serrano ham (about 1 ounce)

Steps:

  • Preheat the oven to 375°F. Prepare an ice-water bath. Bring a wide medium saucepan of water to a boil. Add the asparagus; cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into the ice bath to stop the cooking; cool completely. Drain; halve lengthwise. Set aside.
  • Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
  • Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
  • Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.

ASPARAGUS OMELET



Asparagus Omelet image

I love this recipe as a way to get kids comfortable with cooking. An omelet is an easy meal and this one is actually served open-faced, so there's no tricky flipping or folding involved. Add my asparagus salsa for a really fresh crunchy note that contrasts nicely with the tender eggs and asparagus.

Provided by Carla Hall

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 16

5 thin spears asparagus
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 large eggs
1/4 teaspoon chipotle powder
2 tablespoons unsalted butter
Asparagus Salsa (optional):
8 ounces thin asparagus, trimmed and roughly chopped (1 cup)
1/2 cup roughly chopped carrots (1 medium carrot, peeled)
1/2 cup roughly chopped radishes (about 4 small radishes)
1/4 cup roughly chopped red onion (1/2 medium red onion)
1/4 cup finely chopped fresh dill
1/4 cup thinly sliced scallions (2 scallions, green and white parts)
1 serrano chile, seeded and finely diced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • For the omelet: Trim the ends of the asparagus spears by holding the bottom end of each spear in your hand and bending gently to snap off the end. Drizzle the asparagus with the oil and sprinkle with salt and pepper. Heat a small nonstick saute pan over medium-high heat. Add the asparagus and cook until crisp tender, about 2 minutes. Transfer the asparagus to a plate and set aside. Wipe out the saute pan.
  • To make the omelet, whisk together the eggs, 1 tablespoon water and chipotle powder. Melt the butter in the saute pan over medium heat, then pour in the egg mixture. Allow to cook, undisturbed, until the edges set completely, 2 minutes. Sprinkle a little salt and pepper over the top, then place the cooked asparagus spears on top. Cover and cook until the eggs set, 2 minutes. Slide the omelet onto a plate. Garnish with the Asparagus Salsa if desired.
  • For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
  • Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.

ASPARAGUS, GOAT CHEESE AND TARRAGON TART



Asparagus, Goat Cheese and Tarragon Tart image

Because you don't have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it's not. It's just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it's also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn't your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.

Provided by Melissa Clark

Categories     weekday, pies and tarts, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup goat cheese, at room temperature (4 ounces)
1 large egg, lightly beaten, at room temperature
1 large garlic clove, finely grated or minced
1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving
1/2 tablespoon finely grated lemon zest
1/2 teaspoon fine sea salt, plus more for sprinkling
Pinch of freshly grated nutmeg
1 cup crème fraîche, at room temperature (8 ounces)
All-purpose flour, for dusting the work surface
1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
8 ounces thin asparagus, woody ends trimmed
Extra-virgin olive oil
2 tablespoons grated Parmesan
Freshly ground black pepper
Red-pepper flakes (optional)
1 1/2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)

Steps:

  • Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
  • On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
  • Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
  • Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

ASPARAGUS AND PARMESAN OMELET



Asparagus and Parmesan Omelet image

This is a favorite omelet of mine. I make folded French omelets for one or two, and larger frittatas for a crowd.

Provided by Martha Rose Shulman

Time 15m

Yield 2 rolled omelets, serving 2

Number Of Ingredients 7

5 thin or medium stalks asparagus, trimmed
4 large or extra-large eggs
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon low-fat milk
1 tablespoon plus 1 teaspoon freshly grated Parmesan
1 tablespoon chopped fresh parsley, dill, chives, tarragon, or a combination
1 tablespoon plus 1 teaspoon extra virgin olive oil

Steps:

  • Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside.
  • Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and pepper to taste (about 1/8 teaspoon salt) and 2 teaspoons milk. Whisk 2 teaspoons of the Parmesan and half the herbs into the eggs and mix well.
  • Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, sprinkle half the asparagus down the middle of the eggs, then jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs, Parmesan herbs, and asparagus, and serve.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 6 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS GRUYERE TART



Asparagus Gruyere Tart image

Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 6

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Steps:

  • Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
  • Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

ASPARAGUS, GRUYèRE, AND TARRAGON SOUFFLEED OMELET



Asparagus, Gruyère, and Tarragon Souffleed Omelet image

Categories     Mixer     Cheese     Egg     Onion     Brunch     Bake     Vegetarian     Asparagus     Tarragon     Simmer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

1/2 pound asparagus, trimmed
1 medium red onion, sliced thin
1 1/2 tablespoons unsalted butter
a pinch of sugar
2/3 cup coarsely grated Gruyère
1 tablespoon minced fresh tarragon leaves, or to taste
4 large eggs, separated
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 375°F. In a 10-inch non-stick skillet simmer the asparagus in water to cover for 3 to 5 minutes, or until it is just tender. Drain the asparagus, rinse it under cold water, and pat it dry with paper towels. Cut the asparagus crosswise into 1/4-inch pieces and transfer the pieces to a bowl. 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. Add the sugar, cook the mixture, stirring, for 3 to 5 minutes, or until the onion is golden, and transfer the mixture to the bowl. Stir in the Gruyère, the tarragon, and salt and pepper to taste.
  • In the skillet, cleaned, heat the remaining 1/2 tablespoon butter over moderate heat until it is melted, tilt the skillet to coat it, and remove it from the heat. In a bowl whisk the egg yolks with the flour and salt and pepper to taste until the mixture is thick and lemon-colored. 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 filling down the middle of it, 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.

Tips:

  • To ensure the soufflé omelet rises properly, make sure the egg whites are beaten until stiff peaks form. This will help incorporate air into the mixture, resulting in a light and fluffy omelet.
  • When folding the egg whites into the yolk mixture, be gentle and use a spatula. Over-folding can deflate the egg whites and prevent the omelet from rising properly.
  • Do not overcook the omelet. It should be cooked until it is just set and still slightly runny in the center. Overcooking will make the omelet tough and dry.
  • Serve the soufflé omelet immediately with your favorite toppings. Suggested toppings include asparagus, Gruyère cheese, tarragon, and a dollop of crème fraîche.

Conclusion:

The asparagus, Gruyère, and tarragon soufflé omelet is a delicious and elegant dish that is perfect for a special brunch or dinner. It is easy to make and can be tailored to your own preferences. With its light and fluffy texture, rich flavor, and beautiful presentation, this omelet is sure to impress your guests.

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