The Atlanta Journal-Constitution
PUFFY OMELET WITH ASPARAGUS AND GRUYERE
7- 8 asparagus spears
4 large eggs
¼ cup water
¼ teaspoon sea salt
¼ teaspoon freshly cracked black
pepper
2 tablespoons salted butter,
divided
Couple squeezes lemon juice 8 ounces thinly shaved Gruyere cheese, divided
Heat the oven to 325 degrees. Snap off the woody ends of the asparagus and discard. Run a sharp vegetable peeler along the spears to create thin ribbons. Reserve the tips. Set aside.
Separate the eggs. Place the egg whites in a medium mixing bowl and the yolks in a small mixing bowl. Add the water and salt to the egg whites. Beat with a hand mixer on high speed until stiff, 2- 3 minutes. Add the pepper to the egg yolks and beat with the mixer on high speed until very thick and a soft yellow color, about 3 minutes.
Using a rubber spatula, gently fold the egg yolks into the egg whites. Set aside.
Melt 1 tablespoon of the butter in a 10- inch, ovenproof skillet on mediumhigh. Add the asparagus ribbons and tips, and saute 4- 5 minutes, until tender. Season with salt and lemon juice. Transfer to a plate and cover.
Turn the heat down to medium. Add the remaining tablespoon of butter to the skillet. As the butter melts, tilt the skillet to coat the bottom and sides of the pan. Pour in the egg mixture. Reduce the heat to low. Cook 5 minutes or until the eggs slightly pull away from the skillet edges and the sides are lightly golden.
Transfer to the oven and bake 7- 10 minutes, until the center begins to set. Place half of the Gruyere on one side of the omelet. Add the asparagus on top of the cheese. Continue baking for 5 minutes.
Using a large spatula, gently fold the omelet in half. If needed, lightly press the omelet with the spatula and hold a few seconds until it relaxes and stays folded. Top with the remaining cheese. Bake 3 more minutes, until the cheese melts.
Remove from the oven. Serve from the skillet or slip onto a warm serving platter.
Serves 2- 4.
Per serving, based on 2: 726 calories ( percent of calories from fat, 71), 48 grams protein, 4 grams carbohydrates, 1 gram fiber, 58 grams total fat ( 32 grams saturated), 527 milligrams cholesterol, 1, 284 milligrams sodium.