ASPARAGUS AND GRUYERE OMELET
Steps:
- In a small bowl, whisk together the eggs, water, lemon juice, 1/4 teaspoon salt, and a pinch of pepper until the color is even. Place a 10-inch nonstick frying pan over medium-high heat and add the butter. When the butter has foamed and the foam begins to subside, tilt the pan to distribute the butter evenly. Pour the egg mixture through a sieve into the pan. Scatter the surface evenly with the chives, if using. After 30 seconds, use the edge of a nonstick spatula to push the cooked edges carefully a little toward the center, while keeping the eggs in an even layer. The uncooked eggs will flow gently toward the edges, and the omelet will cook more evenly. Continue to tilt the pan and move the cooked portions around the pan as necessary. When the center of the top is thickened and there is no more standing liquid, after about 4 minutes, scatter the cheese evenly over the omelet and distribute the asparagus tips on one half of the omelet. With the spatula, lift up the half without the asparagus and fold it over to create a half circle. let the omelet cook for about 30 seconds longer, then slip out onto a platter. Cut the omelet in half or into 3 wedges
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