Asparagus Omelet with Roasted Peppers and Garlic

Name: Asparagus Omelet with Roasted Peppers and Garlic
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); 1 , medium shallot, halved and sliced thin; 1 teaspoon, chopped fresh thyme leaves; 1 , garlic clove, minced; Pinch, cayenne pepper; 1 teaspoon, fresh lemon juice; 5 , large eggs; 1/3 cup, roasted red peppers, rinsed and dried, cut into 1/4-inch pieces; 1 1/2 ounces, grated fontina cheese, (about 1/2 cup)

Main Courses
Eggs
Vegetables
Weeknight
Breakfast & Brunch

Appears in Cook's Illustrated May/June 2007

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

SERVES 2

TIME 35 minutes

Asparagus Omelet with Roasted Peppers and Garlic

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