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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: Crack 6 eggs into a bowl. Add salt, pepper, cream, and the minced chives and beat with a fork until well mixed.
In a 10-inch nonstick pan heat the olive oil to medium and add the shallots. Cook until translucent, about 2 minutes, and add the asparagus. Cook until the asparagus is tender when pierced with a fork, about 4 minutes. Remove the shallots and asparagus from the pan and set aside.
Clean the pan and add the butter to it, heating to medium low. Once the butter is fully melted add the eggs (giving them a quick mix to make sure that all the flavors are evenly distributed. Wait until the bottom of the eggs are solid and then gently lift the edge of the solid omelet with a rubber spatula and slightly tilt the pan so that the liquid raw egg can run under the solid cooked egg.
Rotate the pan and continue gently lifting, tilting, and letting the raw egg run under until all sides have had this treatment and the eggs are just lightly moist, but no longer runny on top of the omelet.
Take the shallots and asparagus and sprinkle them evenly over the top of the omelet. Take the goat cheese and dab over the top. Season with salt and pepper it you wish. Place a lid over the pan and allow the omelet to cook at low heat until the top of the eggs have set and are not longer wet looking.
Remove the lid from the pan and set out a plate. Remove the pan from the heat and slide the omelet halfway out of the pan and onto the plate. Then use the pan to fold the remaining half of the omelet over onto itself so that it is folded in half on the plate.
Voile! You have just cooked a delicious omelet. Garnish with a few strands of chives or asparagus tips and enjoy.
| Ingredients:
1 unsalted butter
1 olive oil
1/8 ground pepper
1/4 salt |
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