Monday, April 13, 2009

Asparagus Souffléed Omelet


Although Spring is officially here in North eastern Ohio, the trees are still shy of green leaves and vibrant blossoms.But the signs of budding in the trees and singsong birdies positively assure me,spring will be in full bloom soon.Speaking of which, the succulent asparagus blooming in the stores are also a sure sign of coming of spring.
These tender spears are rich in folate,essential for heart health and to prevent birth defects during pregnancy.Its also rich in potassium ,vitamins and is considered a natural diuretic[a diuretic increases the production and flow of urine from the body, used to remove excess fluid from the body].

Asparagus come in varying thickness,from pencil-thin to nearly an inch.Can be purple ,white or green.For freshest asparagus pick the ones with tight and closed stalk with completely smooth and firm stalk.The bottom woody inch or two of any asparagus should be trimmed and discarded.To keep asparagus for longer,cut off the woody base and let the bunch stand in an inch of water in a container in the refrigerator.Tastes best when steamed or lightly sautéed.


The low-carb Asparagus Souffléed Omelet recipe comes from Sara's Moulton Quick and Easy weeknight meals.Souffléed Omelet is a cross between an omelet and a Soufflé.Make sure you beat the egg whites just to soft peaks;otherwise they won't fold properly in to the egg yolk base.Any left over vegetable such as broccoli or spinach will make a fine filling for this Souffléed Omelet,so consider this a clean-out-the-fridge dish.Serve for any meal of the day with salad greens or toast with fruit spread.

Ingredients
6-8 asparagus,washed and trimmed
1/2 a medium onion,sliced
1 clove garlic,chopped
1/2 teaspoon each of black pepper and salt
1 tablespoon Extra virgin Olive oil
4 large Organic eggs,White and yolk separated
1 tablespoon fresh herbs(parsley,cilantro ,tarragon or dill)
1 tablespoon all-purpose flour
Method
Preheat oven to 375F.
Cut the asparagus cross wise in to 1/4-inch pieces.
Heat a pan with teaspoon of olive oil,add the onions,saute until lightly caramalized about 3-4 minutes,then add the garlic and asparagus.Cover and cook on low flame until asparagus is crisp-tender.Season with salt and pepper.
In another non-stick pan with heat proof handle or cast-iron pan ,heat the oil just until warm and remove from heat.Whisk egg yolks with flour,1/2 teaspoon salt,and 1/4 teaspoon black pepper until mixture is fluffy,about 3 minutes.Beat the egg whites using an electric mixer or a whisk until they hold soft peaks;fold them in to the yolk mixture gently but thoroughly ,and pour the egg mixture in to the skillet,spreading it evenly.
Bake the Omelet in the center of the oven for 10 minutes,or until it is puffed and cooked through.Remove from oven,place the filling in the center and fold using a spatula or for an attractive presentation,cut rounds using cookie cutter and place the filling between them.Sprinkle the herbs.I served it with drizzle of hot and sweet maggi tomato sauce alongside toast and home made mango jam.

Asparagus Souffléed Omelet is my entry for Weekend Herb Blogging,hosting this week is Prof. Kitty from The Cabinet of Prof. Kitty.

26 comments:

Vicky Xavier. said...

Asparagus omelet is a wonderful idea dear. Noted it. Nice entry for the Herb blogging event.

aquadaze said...

that is one fluffy omelette!

Divya Vikram said...

Healthy n yummy!

Sharmila said...

Love omelette anyday Yasmeen ... am yet to try asparagus. :-)

Sathya Sankar said...

This is a lovely omelet yasmeen,Great idea :)

Cham said...

I ve seen many aspara today, this one sounds super delicous !

Kitchen Flavours said...

Wow looks yum. Spring is all in your blog.....

RAKS KITCHEN said...

Thats a quite creative dish! Sounds good:)

Mediterranean kiwi said...

delicious and healthy

sowmya said...

good one..i really love your innovative recipes..will try this one sometime..

Ann said...

Omelet looks wonderful Yasmeen..the new look is great too..appealing..

notyet100 said...

looks so yum,,..very innovative yasmeen...

Asha said...

I love Asps, Omelet looks mouthwatering. Great post! :)

Gita's Kitchen said...

Purple asparagus looks cool, new to me Yasmeen. I love low-carb recipes, I've bookmarked this fabulous one. THanks dear :)

Ramya Vijaykumar said...

Asparagus Souffleed Omelet is a great idea looks fluffy and everyone eats natures best here... :)

Pooja said...

Great idea..sounds healthy..

Priya said...

Wat a creative idea of making omelet with asparagus...Genius Idea:)

Vani said...

looks beautiful!

Soma said...

Real neat idea!! Love asparagus.

Uma said...

looks gorgeous and yummy.

Varsha Vipins said...

Dunno why..but I have never tries Aspy boy..felt like it wont taste good or so..But this caught me off..n I want to try this..With eggs anything is good for me..:)
Nice one Yasmeen..:)

SGD said...

Yummy omelette!
Thanks for stopping by at my blog and hence letting me know about your lovely food blog full of healthy delights!
Am following you....

Arwen from Hoglet K said...

Yummy asparagus. Going into autumn I won't have any for a while, but I'll remember omlette for next season.

Rosa's Yummy Yums said...

Eggs and asparagus always pair wonderfully well! That omelet looks delicious!

Cheers,

Rosa

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My Carolina Kitchen said...

What a great looking omelet. Your photos are spectacular.
Sam

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