Perfect for a springtime brunch or a quick dinner, this is a cross between an omelet and a soufflé and doesn’t take too much work as long as you have electric beaters. Make sure you beat your egg whites just to soft peaks; otherwise they won’t fold properly into the egg yolk base. Any leftover cheese or vegetable such as broccoli, spinach, or the like would make a fine filling for this souffléed omelet so consider this a clean out the fridge dish.
Makes 2 servings
Total preparation time:
1/2 pound asparagus, trimmed
3 ounces fresh goat cheese, crumbled (about 1/3 cup)
2 teaspoons rinsed, dried, and finely chopped fresh tarragon or dill
1 tablespoon unsalted butter or vegetable oil
5 large eggs, separated
2 tablespoons unbleached all-purpose flour
Preheat the oven to 375° F. Blanch the asparagus in a skillet filled with boiling salted water for about 2 minutes or until it is crisp-tender. Drain, pat dry, and cut crosswise into 1/4 inch pieces. Transfer to a boil and toss with goat cheese, tarragon, and salt and pepper to taste.
Melt the butter in a 10-inch nonstick skillet with a heatproof handle; tilt the pan to coat the bottom with the butter and remove from the heat. Whisk the egg yolks with the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until the mixture is fluffy, about 3 minutes. Beat the egg whites with an electric mixer until they hold soft peaks; fold them into the yolk mixture gently but thoroughly, and pour the egg mixture into the skillet, spreading it evenly.
Bake the omelet in the middle of the oven for 10 minutes, or until it is puffed and almost cooked through. Spoon the filling down the center, and with a spatula fold the omelet in half to enclose the filling. Bake the omelet in the center of the oven for 2 minutes more, or until the cheese is melted and the omelet is cooked through.