Asparagus and Goat Cheese Souffleed Omelet

From Sara Moulton

1/2 lb asparagus, trimmed
Kosher salt
3oz fresh goat cheese, crumbled
2 tsp rinsed, dried and finely chopped fresh tarragon or dill
fresh black pepper
1 Tbsp unsalted butter or vegetable oil
5 large eggs, separated
2 Tbsp unbleached all purpose flour

Preheat the oven to 375 F. Blanch the asparagus in a skillet filled with boiling salted water for about 2 minutes or until it is crisp-tender. Drain, pat dry, and cut crosswise into ¼-inch pieces. Transfer to a bowl and toss with the goat cheese, tarragon, and salt and pepper to taste.

Melt the butter in a 10-inch nonstick skillet with a heat-proof handle; tilt the pan to coat the bottom with the butter and remove from the heat. Whisk the egg yolks with the flour, ½ teaspoon salt, and 1 teaspoon pepper until the mixture is fluffy, about 3 minutes. Beat the egg whites with an electric mixer only until they hold soft peaks; fold them into the yolk mixture gently but thoroughly, and pour the egg mixture into the skillet, spreading it evenly.

Bake the omelet in the center of the oven for 10 minutes, or until it is puffed and almost cooked through. Spoon the filling down the center, and with a spatula fold the omelet in half to enclose the filling. Bake the omelet in the center of the oven for 2 minutes more, or until the cheese is melted and the omelet is cooked through.