Souffléed Omelet With Goat Cheese Asparagus Ham Recipe 475 Food

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SOUFFLEED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM



Souffleed Omelet with Goat Cheese, Asparagus, and Ham image

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

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)

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.

ASPARAGUS AND HAM OMELET



Asparagus and Ham Omelet image

This is a favorite in the spring when we are harvesting asparagus from our garden patch.

Provided by Marsha Werling

Categories     Eggs

Number Of Ingredients 7

2 Tbsp butter, divided
1/3 c fresh asparagus, thinly sliced on the diagonal
1/4 c ham, diced
1/4 c swiss cheese, shredded
salt and pepper, to taste
3 eggs, slightly beaten
2 Tbsp water

Steps:

  • 1. Heat 1 tablespoon butter in non-stick skillet. Add asparagus. Season with salt and pepper as desired. Saute until almost crisp tender. Add ham and continue sauteing until asparagus is crisp tender. Set aside.
  • 2. Combine beaten eggs, water and salt and pepper as desired. Heat remaining butter in non-stick skillet. Add eggs to skillet and cook over low heat, lifting edges to allow uncooked egg to run underneath. When almost completely set put asparagus and ham over 1/2 of omelet and cover with cheese. Fold other half of omelet over the top. Continue cooking until eggs are set.

ASPARAGUS OMELETS WITH GOAT CHEESE - HEALTHY, SOUTH BEACH DIET,



Asparagus Omelets With Goat Cheese - Healthy, South Beach Diet, image

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

1 cup liquid egg substitute
4 eggs
1/4 cup nonfat milk
2 tablespoons chopped scallions
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped parsley
1/2 teaspoon ground black pepper
sea salt
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1/4 cup water
4 tablespoons crumbed reduced-fat goat cheese
chives, for garnish

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

SOUFFLéED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM



Souffléed Omelet with Goat Cheese, Asparagus, and Ham image

Categories     Cheese     Bake     Goat Cheese     Ham     Asparagus     Boil

Yield serves 4

Number Of Ingredients 8

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)

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.

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