Asparagus Omelet with Roasted Peppers and Garlic

Name: Asparagus Omelet with Roasted Peppers and Garlic
Yield: Serves 2
Ingredients: 2 tablespoons, unsalted butter; 1/2 pound, asparagus, trimmed of tough ends and cut on bias into 1/4-inch pieces (about 1 1/4 cups); 1 , medium shallot, halved and sliced thin; 1 teaspoon, chopped fresh thyme leaves; 1 , garlic clove, minced; Pinch, cayenne pepper; 1 teaspoon, fresh lemon juice; 5 , large eggs; 1/3 cup, roasted red peppers, rinsed and dried, cut into 1/4-inch pieces; 1 1/2 ounces, grated fontina cheese, (about 1/2 cup)

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Appears in Cook's Illustrated May/June 2007

How do you make a sturdy omelet that isn't tough?

SERVES2

TIME35 minutes

Asparagus Omelet with Roasted Peppers and Garlic

WHY THIS RECIPE WORKS

For a diner-style asparagus omelet recipe that would be moist, tender, and sturdy, we focused on how to manipulate the eggs in the pan and the temperature at which the omelet should cook. We opted for the easy approach of lifting the settin...

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