Baked Asparagus Omelet

Baked Asparagus Omelet Recipe
There's no vegetable that says spring more than asparagus, which is harvested from February to June. (Don't be fooled by the hothouse variety that's available year-round-it's less flavorful and more expensive.) The distinctive sweetness of asparagus makes it a good complement to rice, pasta, eggs and fish. And you can't beat it simply steamed and served with melted butter and a squeeze of lemon.

Yield:

6 Servings

Nutritional Information

Calories 228
Fat 18 g
Satfat 6 g
Protein 11 g
Carbohydrate 8 g
Fiber 2 g
Cholesterol 220 mg
Sodium 335 mg

Ingredients

1 pound pencil-thin asparagus, ends trimmed
3 ounces Havarti, cubed
1 tablespoon unsalted butter
1 shallot, chopped
5 large eggs
1 1/3 cups half-and-half
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preparation

Preheat oven to 350°F. Grease a 9-inch quiche or pie pan. Bring 1 inch water to a boil in a skillet. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain and rinse with cold water, then pat dry; set skillet aside. Arrange asparagus in prepared pan in a circular pattern. Sprinkle cheese on top.

Melt butter in same skillet over medium heat; add shallot and cook, stirring, until softened, about 5 minutes. Transfer shallot to a bowl; add eggs, half-and-half, salt and pepper; and blend with a fork. Pour over asparagus and cheese.

Bake omelet until puffed and golden, about 40 minutes. Cut into wedges; serve.

Note:

April 2006
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