SOUFFLéED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM

Souffléed Omelet with Goat Cheese, Asparagus, and Ham image

Yield serves 4

Number Of Ingredients 8

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4 asparagus spears
1/2 tablespoon unsalted butter
5 large eggs, separated, room temperature
2 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
2 1/2 tablespoons soft goat cheese
2 1/2 tablespoons thinly sliced fresh mint
4 paper-thin slices serrano ham (about 1 ounce)

Steps:

Preheat the oven to 375°F. Prepare an ice-water bath. Bring a wide medium saucepan of water to a boil. Add the asparagus; cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into the ice bath to stop the cooking; cool completely. Drain; halve lengthwise. Set aside.
Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.