Reviews Add Rating & Review 21 Ratings 5 star values: 7 4 star values: 3 3 star values: 9 2 star values: 1 1 star values: 1
Back to Souffleed Omelet with Goat Cheese, Asparagus, and Ham All Reviews for Souffleed Omelet with Goat Cheese, Asparagus, and Ham - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Souffleed Omelet with Goat Cheese, Asparagus, and Ham Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 asparagus spears 1/2 tablespoon unsalted butter 5 large eggs, separated, room temperature 2 tablespoons all-purpose flour Coarse salt and freshly ground pepper 2 1/2 tablespoons soft goat cheese 2 1/2 tablespoons thinly sliced fresh mint 4 paper-thin slices Serrano ham (about 1 ounce)
Gallery Souffleed Omelet with Goat Cheese, Asparagus, and Ham
Recipe Summary Servings: 4
Gallery
Souffleed Omelet with Goat Cheese, Asparagus, and Ham
Souffleed Omelet with Goat Cheese, Asparagus, and Ham
Souffleed Omelet with Goat Cheese, Asparagus, and Ham
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 asparagus spears 1/2 tablespoon unsalted butter 5 large eggs, separated, room temperature 2 tablespoons all-purpose flour Coarse salt and freshly ground pepper 2 1/2 tablespoons soft goat cheese 2 1/2 tablespoons thinly sliced fresh mint 4 paper-thin slices Serrano ham (about 1 ounce)
Directions
Preheat oven to 375 degrees. Prepare an ice-water bath; set aside. Bring a wide medium saucepan of water to a boil. Add the asparagus, and cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into ice-water bath to stop the cooking; let cool completely. Drain; halve lengthwise, and set aside.
Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.
Reviews
Add Rating & Review 21 Ratings 5 star values: 7 4 star values: 3 3 star values: 9 2 star values: 1 1 star values: 1
Reviews
Add Rating & Review 21 Ratings 5 star values: 7 4 star values: 3 3 star values: 9 2 star values: 1 1 star values: 1
Add Rating & Review
21 Ratings 5 star values: 7 4 star values: 3 3 star values: 9 2 star values: 1 1 star values: 1
21 Ratings 5 star values: 7 4 star values: 3 3 star values: 9 2 star values: 1 1 star values: 1
21 Ratings 5 star values: 7 4 star values: 3 3 star values: 9 2 star values: 1 1 star values: 1
5 star values: 7 4 star values: 3 3 star values: 9 2 star values: 1 1 star values: 1
All Reviews for Souffleed Omelet with Goat Cheese, Asparagus, and Ham
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Souffleed Omelet with Goat Cheese, Asparagus, and Ham
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
