Photo by Jessica Leibowitz

Any leftovers you have would make a fine filling for this souffléed omelet so consider this a clean out the fridge dish. Just make sure you only beat your egg whites to soft peaks, otherwise they won’t fold properly into the egg yolk base.

Makes 2 servings
Hands-on time: 15 minutes
Total preparation time: 27 minutes

1/2 pound asparagus
3 ounces fresh goat cheese
4 teaspoons fresh tarragon or dill leaves
Kosher salt
5 large eggs
Freshly ground black pepper
1 tablespoon unsalted butter or vegetable oil
2 teaspoons unbleached all-purpose flour

Preheat the oven to 375° F. Trim the asparagus and peel it if it is thicker than 1/3-inch. (See “How to Buy and Prepare Asparagus” Video.) Crumble the cheese (about 1/3 cup) and chop the tarragon (about 2 teaspoons). Blanch the asparagus in a skillet filled with boiling salted water for about 2 minutes or until it is crisp tender.

While the asparagus is cooking, separate the eggs. Drain the asparagus, pat it dry and cut it crosswise into ¼- inch pieces. Transfer to a bowl and toss with the cheese, tarragon and salt and pepper to taste.

Heat the butter in a 10-inch nonstick or stick resistant skillet with a heat proof handle until it is melted; tilt the pan to coat the bottom with the butter and remove from the heat. Beat the egg yolks with the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until the mixture is mixed well. In a large bowl with an electric mixer, beat the egg whites until they just hold soft peaks. Add a spoonful of the whites to the yolks and stir until combined well. Fold in the remaining whites 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 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 2 minutes more, or until the cheese is melted and the omelet is cooked through.