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Recipe Name: Asparagus, Gruyere, And Tarragon Souffleed Omelet Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Pound(s) Asparagus, trimmed
1 Red onion, sliced thin
1 1/2 Tablespoon(s) Unsalted butter
A pinch of sugar
2/3 Cup(s) Coarsely grated
Gruyère
1 Tablespoon(s) Minced fresh tarragon
leaves or to taste
4 EGGS, SEPARATED
2 Tablespoon(s) All-Purpose Flour
Directions:
Preheat the oven to 375F. 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. Serves 2. Gourmet June 1993 Converted by MC_Buster.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 552
Calories From Fat: 331
Total Fat: 37.2g
Cholesterol: 789.8mg
Sodium: 933.8mg
Potassium: 832.9mg
Carbohydrates: 23.5g
Fiber: 3g
Sugar: 2.9g
Protein: 32.1g


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