ASPARAGUS, GRUYèRE, AND TARRAGON SOUFFLEED OMELET
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
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.
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Anjali Tamang 123
[email protected]I've never had a souffleed omelet before, but this one was amazing. I will definitely be making it again.
Aminata Darboe
[email protected]This was the first time I've ever made a souffleed omelet. It turned out great!
Haseeb Gill
[email protected]I used Gruyère cheese instead of Parmesan cheese. It was a great substitute.
Mack Temne (Sixxgunn)
[email protected]I'm not a big fan of tarragon, so I omitted it from the recipe. The omelet was still delicious.
zhikar acc
[email protected]This omelet is a great way to use up leftover asparagus. It's also a great way to get your kids to eat their vegetables.
M.D FAHAD
[email protected]I made this omelet for my guests and they all loved it! It was a great way to start the day.
Attique Malik
[email protected]I followed the recipe exactly and the omelet turned out perfectly. It was so light and fluffy!
Akosua Gladys
[email protected]This omelet was easy to make and it turned out great! I will definitely be making it again.
Abdulsamad Khan
[email protected]The omelet was a bit dry, but the flavor was good.
Chaudhary G
[email protected]This omelet was a little too cheesy for my taste, but overall it was still good.
Asim zaib
[email protected]I'm not a big fan of asparagus, but I really enjoyed this omelet. The cheese and tarragon really balanced out the flavor of the asparagus.
Muhammad Ziyabul Hoque
[email protected]This was the perfect brunch dish. It was light and fluffy, and the flavors were amazing.
Pooja tHaQuReE
[email protected]I loved the flavor of the tarragon in this omelet. It really added a nice touch.
Lazaros Mabunda
[email protected]This omelet was delicious! The asparagus was perfectly cooked and the Gruyère cheese was melted and gooey.
Katlego Fifi
[email protected]I've made this souffleed omelet several times now and it always turns out great. It's a great way to use up leftover asparagus.
Mumin Ahmed
[email protected]This souffleed omelet was a hit with my family! The asparagus, Gruyère cheese, and tarragon were a perfect combination of flavors.