Gruyere & Asparagus Omelette

Gruyere & Asparagus Omelette

  • 5 or 6 stalks of asapargus, remove woody ends
  • salt
  • red onion, chopped
  • 2 eggs, whites and yolks separated
  • pepper
  • gruyere cheese
  • butter
  • flour

Preheat oven to 350 degrees.  Blanch asparagus and let simmer about 4  minutes or so.  Remove from hot water and plunge into cold water.  In a large skillet with an oven safe handle, over medium heat, melt about a tablespoon of butter.  Saute onion until golden and translucent.  Remove onion from pan, wipe out, and heat asparagus through.

In a medium sized bowl, mix egg yolks, onions, dash of salt and pepper, and a table spoon of flour.  In another bowl, whip egg whites with a bit of salt until stiff peaks are formed.  Gently fold the egg whites into the egg yolk/onion/flour mixture.  Melt another table spoon of butter, ensuring entire skillet is coated with butter.  Pour egg mixture into skillet with oven safe handle, evenly.  Add asparagus stalks to egg mixture in skillet, and place in heated oven for about five minutes.  Remove from oven, sprinkle a generous amount of grated gruyere cheese down the middle, add a dash of salt and pepper, and using a spatula, fold omelette in half, place back in oven for about a minute or two, until cheese is melted.  Remove, and enjoy!!

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