Asparagus And Goat Cheese Souffleed Omelet Recipes

ASPARAGUS AND PARMESAN OMELET

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.

ASPARAGUS AND CHEESE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
• In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
• Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
• Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
• Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature.

ASPARAGUS CREAM CHEESE OMELET

Steps:

• Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, top 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.

ASPARAGUS, GRUYèRE, AND TARRAGON SOUFFLEED OMELET

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.

SOUFFLéED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM

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.

SOUFFLEED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM

Steps:

• Preheat oven to 375 degrees. Prepare an ice-water bath; set aside. Bring a wide medium saucepan of water to a boil. Add the asparagus, and cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into ice-water bath to stop the cooking; let cool completely. Drain; halve lengthwise, and 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

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 OMELETS WITH GOAT CHEESE - HEALTHY, SOUTH BEACH DIET,

Steps:

• In medium bow, whisk together the eggs and milk. Stir in scallions, thyme, parsley, pepper and salt.
• Place asparagus and water in large microwaveable bowl. Cover with vented plastic wrap and microwave on high power for 4 minutes, or until crisp-tender. Stop and stire after 2 minutes. Drain, pat dry, and add to egg mixture.
• Heat medium nonstick skillet coated wtih cooking spray over medium heat. Pour one-quarter of egg mixture into skillet, allowing it to cover the bottom of the pan. Cook for 2-3 minutes, or until bottom just begins to set. Sprinkle with 1 tsp of cheese. Add one-quarter of asparagus pieces. Cook for 5 minutes, or until eggs are almost set.
• Using a large spatula, fold the omelet in half. Cook for 3 minutes or until omelet is golden and cheese is melted. Turn onto a plate and keep warm.
• Coat skillet with cooking spray and repeat process with remaining ingredients to make 3 more omelets. Garnish with chives.

OMELET WITH ASPARAGUS, GREENS, AND PECORINO

Steps:

• In a pot of salted boiling water, blanch asparagus until bright green and tender, about 2 minutes. Transfer to an ice bath and drain.
• Heat a large skillet over medium-low heat. Add oil and swirl to coat. Whisk eggs in a bowl and add salt. Season with pepper. Pour into pan and cook until omelet is just set, 7 to 8 minutes. (Occasionally tilt pan and lift up sides of set egg with a spatula to allow uncooked egg to run underneath.)
• Top half of omelet with Pecorino, asparagus, and arugula. Flip other half over top and cook until cheese melts, about 30 seconds more. Cut into wedges to serve.