Asparagus, Ham and Goat Cheese Omelette

One of our favourite omelette recipes is with asparagus, ham and creamy goat cheese. This asparagus omelet is perfect for breakfast, lunch, and dinner.

4 spears asparagus
½ Tbsp. unsalted butter
5 large eggs, separated, room temperature
2 Tbsp. all-purpose flour, unbleached
coarse sea salt
pepper, freshly cracked
2½ Tbsp. soft goat cheese
2½ Tbsp. fresh mint, thinly sliced
4 Serrano ham, sliced paper-thin (about 1 oz)

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Prepare an ice-water bath; set aside. Bring a wide medium saucepan of water to a boil. Add the asparagus, and cook until bright green and just tender, 2-3 minutes. Plunge asparagus into ice-water bath to stop the cooking; let cool completely. Drain; halve lengthwise, and set aside.

Melt butter in a 12" ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, ½ tsp. salt, and ¼ tsp. pepper in a medium bowl until pale and thick; set aside.

Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelette is almost set but still soft, about 6 minutes.

Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes.

Cut into 4 wedges, and serve.

Makes 4 servings.