Serves 2
15 min
Diner-Style Asparagus, Bacon, and Gruyère Omelette for Two
Recipe GLPR6de5beaffdf52f
A classic two-person omelette filled with crispy bacon, tender asparagus, caramelized shallots, and melted Gruyère cheese. Quick to prepare and perfect for brunch or a simple dinner.
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Ingredients
4 large eggs
Kosher salt and freshly ground black pepper to taste
1 tablespoon fresh chives, tarragon, or parsley, finely chopped
4 ounces bacon, diced
6 ounces fresh asparagus (6 to 8 stalks), trimmed and thinly sliced on the bias
1 large shallot, thinly sliced
2 ounces grated Gruyère cheese
1 tablespoon unsalted butter
Directions
Cook the diced bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy and browned, about 5 minutes. Transfer to a paper towel-lined plate to drain; set aside.
Pour off all but 1 tablespoon of bacon fat from the skillet. Add the sliced shallot and cook over medium heat, stirring frequently, until softened and golden, about 3 minutes.
Add the sliced asparagus to the skillet and cook, stirring occasionally, until just tender and lightly browned, about 3 to 4 minutes. Season with a pinch of salt and pepper. Transfer the asparagus mixture to a plate; wipe the skillet clean.
In a small bowl, crack the eggs and whisk together with a splash of salt and pepper until the yolks and whites are well combined.
Place the skillet over medium-high heat and add the 1 tablespoon butter, swirling to coat the entire bottom evenly.
Once the butter is foaming and the foam begins to subside, pour in the whisked eggs, tilting the skillet to distribute evenly. Let cook without stirring for about 30 seconds until the bottom begins to set.
Using a silicone spatula, gently push the cooked edges toward the center while tilting the skillet so uncooked egg flows to the edges. Repeat until most of the egg appears set but the top still looks slightly moist, about 1 to 2 minutes.
Distribute the cooked bacon, asparagus mixture, and Gruyère cheese evenly over one half of the omelette.
When the top of the omelette is nearly set but still glistens slightly (the internal temperature should reach 160°F), fold the omelette in half over the filling and slide onto a warm plate. Sprinkle with fresh chopped chives, tarragon, or parsley. Serve immediately.
