Asparagus Omelet

Name: Asparagus Omelet
Yield: Serves 2
Ingredients: 2 tablespoons, unsalted butter; 1/2 pound, asparagus, trimmed of tough ends and cut on bias into 1/4-inch pieces (about 1 1/4 cups); , Salt and ground black pepper; 1 , medium shallot, halved and sliced thin; 1 teaspoon, fresh lemon juice; 5 , large eggs; 1 1/2 ounces, Gruyère cheese, finely grated (about 1/2 cup)

Main Courses
Eggs
Vegetables
Vegetarian
Breakfast & Brunch

Appears in Cook's Illustrated May/June 2007

How do you make a sturdy omelet that isn't tough?

SERVES 2

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