Asparagus Souffléd Omelet With Spicy Cilantro Sauce
Asparagus Souffléd Omelet With Spicy Cilantro Sauce
Ingredients
1 medium ripe avocado, halved
Asparagus, shaved
1 tablespoon unsalted butter
Freshly ground black pepper
Kosher salt
1 tablespoon grated Parmigiano Reggiano cheese, plus more for garnish
2 tablespoons fresh goat cheese (chevre), room temperature
6 eggs, separated
Freshly ground black pepper
1/2 cup extra-virgin olive oil
Kosher salt
2 garlic cloves, peeled and roughly chopped
3 green onions (scallions), ends trimmed and roughly chopped
2 tablespoons freshly-squeezed lime juice
1/3 cup pepitas (raw pumpkin seeds)
2 cups fresh cilantro leaves and tender stems, plus more leaves for garnish
1 serrano chile
Step by step
Combine all the ingredients for the sauce in the carafe of the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender and pulse until all the leaves and chiles are broken up. Pour in the olive oil while continuing to run the Hand Blender and blend until the mixture is still a bit chunky (it should look a chunky salsa).
Now start in on the omelet itself. Go ahead and separate the egg yolks from the egg whites. Heat the oven to 375° F and arrange a rack in the middle. Meanwhile, using the whisk attachment on the Hand Blender, whip the egg whites to soft peaks. Set aside.
In a separate bowl, combine the yolks, cheese, and a pinch of salt and pepper. Whisk using the Hand Blender until the mixture is smooth and evenly combined.
Add about a quarter of the soft peak egg whites to the yolks and gently fold together until evenly combined (this step will make the yolks lighter and easier to combine with the remaining whites). Using a spatula, fold the lightened yolk mixture into whites until just incorporated.
Melt butter in the 10-inch skillet from the Nonstick 10-Piece Set over medium heat. Add a layer of the shaved asparagus to the bottom of the pan.
Gently pour in the egg mixture, then immediately place the skillet in the oven. Bake until eggs are puffed and browned on top, but not dry, about 10 minutes.
Serve open faced with a spoonful of the sauce, some avocado, and some remaining cheese and cilantro leaves. Or serve folded over like a traditional omelet. Serve the remaining sauce on the side.
Place the chile over an open gas grill and char on all sides until the skin is blackened and the chile starts to collapse. Remove from the heat and place in a small bowl. Cover with a plate or plastic wrap and let sit until cool enough to hold.
Using the back of a 3.5-inch paring knife from the KitchenAid® 7pc Professional Series Cutlery Set, scrape off the charred exterior. Trim and discard the stem. If you like the sauce spicy, put in the whole chile and a few seeds. For medium heat, add half a chile.
Add the cilantro, pepitas, lime juice, green onions, garlic, and a pinch of salt to the carafe of the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender and pulse on medium speed until all the leaves and chiles are broken up.
Pour in the olive oil while continuing to blend until the mixture is still a bit chunky (like a puréed salsa). Taste and add more salt and pepper, as desired. The sauce can be made up to two days ahead and refrigerated in an airtight container until ready to use.
For the omelet: Heat the oven to 375° F and arrange a rack in the middle. Meanwhile, using the whisk attachment on the Hand Blender, whip the egg whites to soft peaks. Set aside.
In a separate bowl, combine the yolks, goat cheese, and Parmigiano Reggiano cheese, and a pinch of salt and pepper. Whisk using the Hand Blender until the mixture is smooth and evenly combined.
Add about 1/4 of the soft peak egg whites to the yolks and gently fold together until evenly combined (this step will make the yolks lighter and easier to combine with the remaining whites). Using a spatula, fold the lightened yolk mixture into whites until just incorporated.
Melt butter in a 10-inch skillet from the KitchenAid® Hard Anodized Nonstick 10-Piece Set over medium heat. Add a layer of the shaved asparagus to the bottom of the pan, pour in the egg mixture, and then immediately place the skillet in the oven. Bake until eggs are puffed and browned on top, but not dry, about 10 minutes.
Serve open faced with a spoonful of the sauce, some avocado, and some remaining cheese and cilantro leaves. Or serve folded over like a traditional omelet. Serve the remaining sauce on the side.