Asparagus Omelet with Roasted Peppers and Garlic
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Serves 2
Ingredients
2 tablespoons unsalted butter ½ pound asparagus, trimmed of tough ends and cut on bias into ¼-inch pieces (about 1 ¼ cups)1 medium shallot, halved and sliced thin1 teaspoon chopped fresh thyme leaves 1 garlic clove, mincedPinch cayenne pepper 1 teaspoon fresh lemon juice 5 large eggs ⅓ cup roasted red peppers, rinsed and dried, cut into ¼-inch pieces1 ½ ounces grated fontina cheese, (about ½ cup)
Before You Begin
When cooking the eggs, it is important to lift the edges of the omelet rather than push them toward the center.
Instructions
- Heat 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat; when foaming subsides, add asparagus, pinch salt, and pepper to taste. Cook, stirring occasionally, for 2 minutes. Add shallot and continue cooking, stirring occasionally, until asparagus is lightly browned and tender, 2 to 4 minutes longer. Add thyme, garlic, and cayenne and cook until very fragrant, about 30 seconds. Add lemon juice and toss to coat; transfer to bowl. While asparagus cooks, beat eggs and salt and pepper to taste with fork in small bowl until combined.
- Wipe skillet clean with paper towel. Heat remaining 1 tablespoon butter in skillet over medium-low heat; when foaming subsides, pour in eggs. Cook, without stirring, until eggs begin to set, 45 seconds to 1 minute. Using rubber spatula, lift edge of cooked egg, then tilt pan to one side so that uncooked egg runs underneath. Repeat process, working around pan edge, using spatula to gently scrape uncooked egg toward rim of skillet, until top is just slightly wet, 1 1/2 to 2 minutes. Let pan sit on heat without moving for 30 seconds. Remove pan from heat, sprinkle asparagus mixture and peppers in even layer over omelet, then sprinkle cheese evenly over asparagus. Cover and let stand until egg no longer appears wet, 4 to 5 minutes.
- Return skillet to medium heat for 30 seconds to loosen omelet. Using rubber spatula, loosen edges of omelet from skillet. Slide omelet halfway out of pan onto serving plate. Tilt pan so top of omelet folds over itself. Cut omelet in half; using large, thin spatula, transfer to individual plates and serve immediately.
Time
35 minutesYield
Serves 2Ingredients
2 tablespoons unsalted butter
½ pound asparagus, trimmed of tough ends and cut on bias into ¼-inch pieces (about 1 ¼ cups)
1 medium shallot, halved and sliced thin
1 teaspoon chopped fresh thyme leaves
1 garlic clove, minced
Pinch cayenne pepper
1 teaspoon fresh lemon juice
5 large eggs
⅓ cup roasted red peppers, rinsed and dried, cut into ¼-inch pieces
1 ½ ounces grated fontina cheese, (about ½ cup)
Test Kitchen Techniques
Ingredients
2 tablespoons unsalted butter
½ pound asparagus, trimmed of tough ends and cut on bias into ¼-inch pieces (about 1 ¼ cups)
1 medium shallot, halved and sliced thin
1 teaspoon chopped fresh thyme leaves
1 garlic clove, minced
Pinch cayenne pepper
1 teaspoon fresh lemon juice
5 large eggs
⅓ cup roasted red peppers, rinsed and dried, cut into ¼-inch pieces
1 ½ ounces grated fontina cheese, (about ½ cup)
Test Kitchen Techniques
Ingredients
2 tablespoons unsalted butter
½ pound asparagus, trimmed of tough ends and cut on bias into ¼-inch pieces (about 1 ¼ cups)
1 medium shallot, halved and sliced thin
1 teaspoon chopped fresh thyme leaves
1 garlic clove, minced
Pinch cayenne pepper
1 teaspoon fresh lemon juice
5 large eggs
⅓ cup roasted red peppers, rinsed and dried, cut into ¼-inch pieces
1 ½ ounces grated fontina cheese, (about ½ cup)
Test Kitchen Techniques
Why This Recipe Works
For a diner-style asparagus omelet recipe that would be moist, tender, and sturdy, we focused on how to manipulate the eggs in the pan and the temperature at which the omelet should cook. We opted for the easy approach of lifting the setting omelet with a rubber spatula to allow the uncooked eggs to pool underneath and cook. We kept the heat at medium-low, finishing the omelet off the burner to keep it tender.For a diner-style asparagus omelet recipe that would be moist, tender, and sturdy, we focused on how to manipulate the eggs in the pan and the temperature at which the omelet should cook. We opted for the easy approach of lifting the setting omelet with a rubber spatula to allow the uncooked eggs to pool underneath and cook. We kept the heat at medium-low, finishing the omelet off the burner to keep it tender.
Before You Begin
When cooking the eggs, it is important to lift the edges of the omelet rather than push them toward the center.
Instructions
- Heat 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat; when foaming subsides, add asparagus, pinch salt, and pepper to taste. Cook, stirring occasionally, for 2 minutes. Add shallot and continue cooking, stirring occasionally, until asparagus is lightly browned and tender, 2 to 4 minutes longer. Add thyme, garlic, and cayenne and cook until very fragrant, about 30 seconds. Add lemon juice and toss to coat; transfer to bowl. While asparagus cooks, beat eggs and salt and pepper to taste with fork in small bowl until combined.
- Wipe skillet clean with paper towel. Heat remaining 1 tablespoon butter in skillet over medium-low heat; when foaming subsides, pour in eggs. Cook, without stirring, until eggs begin to set, 45 seconds to 1 minute. Using rubber spatula, lift edge of cooked egg, then tilt pan to one side so that uncooked egg runs underneath. Repeat process, working around pan edge, using spatula to gently scrape uncooked egg toward rim of skillet, until top is just slightly wet, 1 1/2 to 2 minutes. Let pan sit on heat without moving for 30 seconds. Remove pan from heat, sprinkle asparagus mixture and peppers in even layer over omelet, then sprinkle cheese evenly over asparagus. Cover and let stand until egg no longer appears wet, 4 to 5 minutes.
- Return skillet to medium heat for 30 seconds to loosen omelet. Using rubber spatula, loosen edges of omelet from skillet. Slide omelet halfway out of pan onto serving plate. Tilt pan so top of omelet folds over itself. Cut omelet in half; using large, thin spatula, transfer to individual plates and serve immediately.
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