Fluffy Omelet with Asparagus

Fluffy Omelet with Asparagus
Photo by James Carrier


  • ½ teaspoon cayenne or paprika (see notes)
  • ¼ cup milk
  • 1 tablespoon butter
  • 8 ounces asparagus (see notes), rinsed and tough ends snapped off
  • 8 large eggs, separated
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup all-purpose flour
  • + 1 more ingredients
    • ½ teaspoon salt

1. Cut asparagus into 1/2-inch lengths. In a 1 1/2- to 2-quart pan over high heat, bring 1 quart water to a boil. Add asparagus and cook until bright green and just tender when pierced, about 2 minutes. Drain, rinse with cold water, and drain again. 2. Meanwhile, in a large bowl, mix egg yolks, 1...

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