DINER-STYLE ASPARAGUS, SHALLOT, AND GOAT
CHEESE OMELET
Omit the ham and cheddar cheese. Melt 1 tablespoon of
the butter in a 10-inch nonstick skillet over medium-high
heat and cook until lightly browned. Add 8 stalks
asparagus, bottoms trimmed and cut into 1-inch
segments, season with salt and pepper, and cook, stirring
and tossing frequently, until tender and beginning to
brown, about 5 minutes. Add 1 large shallot, thinly sliced
(about ½ cup) and cook until softened, about 3 minutes.
Transfer the vegetables to a small bowl.
- Wipe out the skillet with a paper towel, return it to
medium heat, and cook the omelet as directed. When the
omelet is almost set, scatter the asparagus, shallots, and 2
to 3 ounces fresh goat cheese, crumbled, over half of it
and proceed as directed.