SOUFFLEED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM
Aharmonious medley of fillings -- thin slices of serrano ham, goat cheese, asparagusspears, and chopped mint -- is folded into a fluffy baked omelet,which will be cut into wedges to serve.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- 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.
SOUFFLéED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM
Steps:
- Preheat the oven to 375°F. Prepare an ice-water bath. Bring a wide medium saucepan of water to a boil. Add the asparagus; cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into the ice bath to stop the cooking; cool completely. Drain; halve lengthwise. 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.
ASPARAGUS AND CHEESE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
- In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
- Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
- Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
- Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature.
ASPARAGUS CREAM CHEESE OMELET
Steps:
- Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, top 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.
Nutrition Facts : Calories 350 calories, Fat 29g fat (15g saturated fat), Cholesterol 418mg cholesterol, Sodium 570mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
ASPARAGUS, GRUYèRE, AND TARRAGON SOUFFLEED OMELET
Categories Mixer Cheese Egg Onion Brunch Bake Vegetarian Asparagus Tarragon Simmer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F. In a 10-inch non-stick skillet simmer the asparagus in water to cover for 3 to 5 minutes, or until it is just tender. Drain the asparagus, rinse it under cold water, and pat it dry with paper towels. Cut the asparagus crosswise into 1/4-inch pieces and transfer the pieces to a bowl. In the skillet cook the onion with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring frequently, for 5 minutes. Add the sugar, cook the mixture, stirring, for 3 to 5 minutes, or until the onion is golden, and transfer the mixture to the bowl. Stir in the Gruyère, the tarragon, and salt and pepper to taste.
- In the skillet, cleaned, heat the remaining 1/2 tablespoon butter over moderate heat until it is melted, tilt the skillet to coat it, and remove it from the heat. In a bowl whisk the egg yolks with the flour and salt and pepper to taste until the mixture is thick and lemon-colored. In another bowl with an electric mixer beat the egg whites with a pinch of salt until they just hold stiff peaks, fold them into the yolk mixture gently but thoroughly, and pour the egg mixture into the skillet, spreading it evenly. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Bake the omelet in the middle of the oven for 7 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 1 minute more, or until the cheese is melted and the omelet is cooked through.
VEGGIE OMELET WITH GOAT CHEESE
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.
Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 393mg cholesterol, Sodium 539mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
ASPARAGUS GOAT CHEESE SOUFFLE
Light, fluffy and so delicious, this souffle is surprisingly filling. I used a 1.5 quart souffle dish.
Provided by Jo Zimny
Categories Other Main Dishes
Time 50m
Number Of Ingredients 12
Steps:
- 1. Steam the asparagus until just tender and set aside. Get a full kettle of water on the boil. You will need it for your bain marie...and set the grate in your stove to the bottom placement. Preheat the oven to 375'F.
- 2. Butter your souffle dish. If you wish to put a parchment paper collar around the dish, butter the top half of the collar and tie it with the buttered side facing inside the dish with kitchen twine. I didn't find this necessary because my souffle didn't rise up over the edge. Put the asparagus in the bottom of the buttered dish.
- 3. Over low heat, melt the butter in a heavy skillet. Whisk in the flour until smooth; gradually add the milk, stir constantly until the sauce thickens.
- 4. Add cheeses and seasonings; stir until the cheese melts. Add the beaten egg yolks and stir well. Remove from the heat; fold the egg whites into the cheese sauce.
- 5. Pour the mixture into your prepared souffle dish. Set the dish in a bigger dish and put it in the oven.
- 6. Being careful not to get any water into your souffle pour the boiling water from the kettle into the bigger dish. The water should be 1/2 inch deep around the souffle dish.
- 7. Turn the heat down to 350'F and bake uncovered for 30 minutes or until the souffle is golden on the top. It should rise up at least 3 times it's original size. Test it with a long wooden skewer. If any of the souffle is moist at the bottom leave it in a few more minutes. It should be totally cooked through.
- 8. The souffle should be crusty on the top but still jiggly when you shake it. Serve immediately, otherwise the souffle will lose it's nice crust on the top.
- 9. Enjoy!
ASPARAGUS OMELETTE
A quick and easy asparagus omelette that makes the most of seasonal greens. Serve up this veggie supper for two with pesto and crunchy seeds
Provided by Elena Silcock
Categories Brunch, Lunch, Supper
Time 20m
Number Of Ingredients 4
Steps:
- Heat grill to high. Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto. Take half of the asparagus out of the pan, then spread out the rest. Pour over half the egg mixture. Cook for a few mins on the hob before finishing under the grill. Fold over, then repeat with the rest of the ingredients. Drizzle the remaining pesto over the omelettes and sprinkle the seeds on top.
Nutrition Facts : Calories 763 calories, Fat 64 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 2.3 milligram of sodium
CHEF JOHN'S ASPARAGUS SOUFFLE
Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure.
Provided by Chef John
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
- Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
- Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
- Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
- Preheat oven to 375 degrees F (190 degrees C)
- Generously butter 4 (6-ounce) ramekins
- Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
- Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
- Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes
Nutrition Facts : Calories 238.8 calories, Carbohydrate 10.9 g, Cholesterol 198.6 mg, Fat 16.2 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 8.8 g, Sodium 657.5 mg, Sugar 5.3 g
ASPARAGUS OMELETS WITH GOAT CHEESE - HEALTHY, SOUTH BEACH DIET,
Make and share this Asparagus Omelets With Goat Cheese - Healthy, South Beach Diet, recipe from Food.com.
Provided by GoldsmithLissa
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium bow, whisk together the eggs and milk. Stir in scallions, thyme, parsley, pepper and salt.
- Place asparagus and water in large microwaveable bowl. Cover with vented plastic wrap and microwave on high power for 4 minutes, or until crisp-tender. Stop and stire after 2 minutes. Drain, pat dry, and add to egg mixture.
- Heat medium nonstick skillet coated wtih cooking spray over medium heat. Pour one-quarter of egg mixture into skillet, allowing it to cover the bottom of the pan. Cook for 2-3 minutes, or until bottom just begins to set. Sprinkle with 1 tsp of cheese. Add one-quarter of asparagus pieces. Cook for 5 minutes, or until eggs are almost set.
- Using a large spatula, fold the omelet in half. Cook for 3 minutes or until omelet is golden and cheese is melted. Turn onto a plate and keep warm.
- Coat skillet with cooking spray and repeat process with remaining ingredients to make 3 more omelets. Garnish with chives.
Nutrition Facts : Calories 147.6, Fat 7.2, SaturatedFat 2, Cholesterol 212.4, Sodium 199, Carbohydrate 4.7, Fiber 1.5, Sugar 2.4, Protein 15.9
ASPARAGUS OMELET
I love this recipe as a way to get kids comfortable with cooking. An omelet is an easy meal and this one is actually served open-faced, so there's no tricky flipping or folding involved. Add my asparagus salsa for a really fresh crunchy note that contrasts nicely with the tender eggs and asparagus.
Provided by Carla Hall
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 16
Steps:
- For the omelet: Trim the ends of the asparagus spears by holding the bottom end of each spear in your hand and bending gently to snap off the end. Drizzle the asparagus with the oil and sprinkle with salt and pepper. Heat a small nonstick saute pan over medium-high heat. Add the asparagus and cook until crisp tender, about 2 minutes. Transfer the asparagus to a plate and set aside. Wipe out the saute pan.
- To make the omelet, whisk together the eggs, 1 tablespoon water and chipotle powder. Melt the butter in the saute pan over medium heat, then pour in the egg mixture. Allow to cook, undisturbed, until the edges set completely, 2 minutes. Sprinkle a little salt and pepper over the top, then place the cooked asparagus spears on top. Cover and cook until the eggs set, 2 minutes. Slide the omelet onto a plate. Garnish with the Asparagus Salsa if desired.
- For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
- Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.
ASPARAGUS AND PARMESAN OMELET
This is a favorite omelet of mine. I make folded French omelets for one or two, and larger frittatas for a crowd.
Provided by Martha Rose Shulman
Time 15m
Yield 2 rolled omelets, serving 2
Number Of Ingredients 7
Steps:
- Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside.
- Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and pepper to taste (about 1/8 teaspoon salt) and 2 teaspoons milk. Whisk 2 teaspoons of the Parmesan and half the herbs into the eggs and mix well.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, sprinkle half the asparagus down the middle of the eggs, then jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs, Parmesan herbs, and asparagus, and serve.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 6 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 0 grams
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