Saturday, April 25, 2009


The other night for dinner we decided to make omelets, but we didn't want a plain ole cheese omelet. Sooo, we made this fancy little guy up. Recipe comes from Cook's Illustrated.

Asparagus and Roasted Red Pepper Omelet Ingredients

  • 2 tbsp unsalted butter
  • 1/2 lb asparagus
  • table salt and black pepper
  • 1 medium shallot
  • 1 teaspoon thyme
  • 1 garlic clove
  • pinch of chili powder
  • 1 tsp lemon juice
  • 5 large eggs
  • 1/3 cup roasted red peppers
  • 1/2 cup fontina cheese
First I had to roast the red pepper. I chopped it open, stuck it on a baking sheet and put it in the oven at 500 degrees for about 10 minutes. Part way through I flipped them over.

While the pepper was roasting I cut up the other veggies.

I made Steve grate the cheese :).

Put you're 5 eggs in a bowl or this weird little dish that came with my blender and blend those guys up.

Heat up your pan and add 1 tbsp of butter.

Once it's browned up a bit add in the asparagus.

Saute those for a minute or two then toss in the shallot.

Finally throw in your garlic, lemon juice, and spices. Let this cook for 3-4 minutes til asparagus starts to brown. Remove from pan and put in a bowl with your roasted red peppers that you have now taken out of the oven and cut up.

In the same pan, or a new one, heat up remaining 1tbsp butter (i actually used non-stick spray for this, 0 calories). Pour eggs into the pan once it's heated up. Let them cook for a few seconds.

With your rubber spatula, lift up the edges of the egg and tip the pan so the runny stuff goes under the cooked eggs and cooks. Do this all the way around the pan until very little runny egg is left on top. With your spatula push whatever runny egg remains to the edge.

Toss your bowl of toppings on top of the eggs and your cheese and cover with a tight lid and turn off the stove. Let sit for a couple minutes until remaining egg cooks.

Meanwhile I had Steve cooking up some home fries.

Once your omelet is all cooked remove the lid and turn the heat back on just for a few seconds to help lift the omelet from the pan. This is the tricky part, somehow get the omelet out of the pan and onto your plate and make it look kinda of pretty. I have no suggestions for this, i ended up ripping the omelet :( . I think part of it is because this a big full omelet and is hard to flip.

nonetheless it tasted delicious and it switched up our meals a lil!


(sorry for the poor photography, one day we will get a camera that is good )

Nutrition (1/2 omelet):
Calories: 441.5
Fat: 33.1g
Protein: 11.1g
Carbs: 26.0g


LinnyMay said...

Looks good. I grabbed the last bundle of asparagus out of the cooler at the store yesterday. Now need something fun to do with it. The eggs looked good. How about a quiche?

Dad said...

Ok after all the yrs watching me cook you still cant flip an omelet?

did steve par boil them potatos or bake them?

You need to come home and take some cooking lessons. Dad