Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Asparagus Omelet

Scott Phillips

Yield:Yields 1 omelet.

Servings:one.

Ingredients

For the garnish:

  • 1 Tbs. sour cream or crème fraîche
  • A couple of pinches finely grated lemon zest
  • A few drops fresh lemon juice

For the filling:

  • 1 Tbs. unsalted butter
  • 1 Tbs. chopped shallot
  • Pinch kosher salt
  • 3 medium spears asparagus (about 1/2-inch wide at the base), trimmed, stalk peeled, and cut on the diagonal into 1-inch pieces
  • 1 thin slice prosciutto or ham, cut into 1×1/8-inch strips
  • 1 Tbs. plus 1 tsp. thinly sliced mint leaves
  • 2 Tbs. grated Asiago cheese

For the omelet:

  • 2 large or extra-large eggs
  • 1 Tbs. water
  • 2 pinches kosher salt
  • 4 grinds freshly ground black pepper
  • 1 Tbs. mint
  • 1 tsp. olive oil
  • 1 tsp. unsalted butter

Nutritional Information

  • Nutritional Sample Size per omelet
  • Calories (kcal) : 530
  • Fat Calories (kcal): 400
  • Fat (g): 44
  • Saturated Fat (g): 22
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 525
  • Sodium (mg): 1380
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Protein (g): 27

Preparation

For the garnish:

  • In a small bowl, mix the sour cream with the lemon zest and juice; set aside.

For the filling:

  • In a small sauté pan, heat the butter over medium heat. Add the shallot and salt; sauté about 1 minute. Reduce the heat to low, add the asparagus, and sauté until tender and a bit browned, about 4 minutes. Take the pan off the heat and stir in the prosciutto; set aside.

For the omelet:

  • In a medium bowl, whisk together the eggs, water, salt, pepper, and mint until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add the butter. Swirl to coat the pan.
  • When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.
  • As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)
  • Scatter the Asiago evenly, leaving a scant margin around the omelet’s edge. Add the asparagus-prosciutto mixture and use your spatula to gently press them into the curds to incorporate the filling into the omelet.
  • With the spatula, lift one-third of the omelet and fold it over the center like a business letter.
  • Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan.
  • 再用剩下的酸奶油和薄荷.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.