Recipe: Gruyere Cheese and Asparagus Omelet
- ½ lb thin asparagus cut into 2” slices
- ½ cup shredded Gruyere cheese, divided
- 6 eggs
- 2 Tbs of milk
- 2 Tbs fresh chopped parsley
- 1 tsp fresh chopped thyme
- Kosher salt
- Fresh ground pepper
- 2 Tbs unsalted butter, divided
First blanch the sliced asparagus for 2 minutes in boiling water. Remove the sliced asparagus from the boiling water, drain and set in ice water to set the color and stop the cooking. Remove from the ice bath after 30 seconds, drain thoroughly and set aside.
Next, grate the cheese and set aside. In a medium bowl add the eggs, milk and most of the chopped parsley (leave about 1 tsp for garnish), fresh thyme and season with salt and fresh ground pepper and whisk for 1 minute to incorporate air into the mixture.
In a sauté pan heat 1 Tbs of butter over medium heat until it is fully melted and then add ½ of the egg mixture and continue to heat with mixture without disturbing the mixture for 2-3 minutes while gently pushing the mixture towards the edges on the sauté pan. Once the mixture has set underneath add ½ of the blanched asparagus and ½ of the shredded cheese to one side of the omelet and fold the side over the filling. Cover the sauté pan with a cover and continue to cook for 1-2 minutes more. Repeat with the ingredients for the 2nd omelet and serve hot. Garnish with a sprinkle of parsley and cheese!
Meal type: breakfast
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.