- 8 ounces asparagus (see notes), rinsed and tough ends snapped off
- 8 large eggs, separated
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon cayenne or paprika (see notes)
- 1/2 teaspoon salt
- 1 tablespoon butter
- calories 423
- caloriesfromfat 60 %
- protein 27 g
- fat 28 g
- satfat 14 g
- carbohydrate 16 g
- fiber 0.9 g
- sodium 717 mg
- cholesterol 480 mg
How to Make It
Cut asparagus into 1/2-inch lengths. In a 1 1/2- to 2-quart pan over high heat, bring 1 quart water to a boil. Add asparagus and cook until bright green and just tender when pierced, about 2 minutes. Drain, rinse with cold water, and drain again.
Meanwhile, in a large bowl, mix egg yolks, 1 1/4 cups cheese, milk, flour, cayenne, and salt until well blended. Stir in asparagus.
In another large bowl, with a mixer on medium speed, beat egg whites until stiff peaks form. Spoon about a quarter of the whites into yolk mixture; stir to combine. Scrape yolk mixture into bowl with remaining whites and fold together gently just to combine; do not overmix.
In an 11- to 12-inch nonstick, ovenproof frying pan over medium-high heat, melt butter; swirl pan to coat. Pour in egg mixture and smooth top with a heatproof, flexible spatula. Cook until edges appear set and dry and bottom is browned (loosen edges with spatula to check), 7 to 8 minutes.
Transfer pan to oven and broil 4 to 6 inches from heat until omelet is puffed, set, and lightly browned, 3 to 5 minutes. Sprinkle evenly with remaining 1/4 cup cheese; broil until cheese is melted and bubbling, 1 minute longer. Serve at once from pan, spooning onto plates.