Sunday Breakfast

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Baked Asparagus Omelet

INGREDIENTS

1 pound pencil-thin asparagus, ends trimmed

• 3 ounces Havarti, cubed
• 1 tablespoon unsalted butter
   
• 1 shallot, chopped
• 5 large eggs
   
• 1 1/3 cups half-and-half
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Preparation

1. Preheat oven to 350°F. Grease a 9-inch quiche or pie pan. Bring 1 inch water to a boil in a skillet. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain and rinse with cold water, then pat dry; set skillet aside. Arrange asparagus in prepared pan in a circular pattern. Sprinkle cheese on top.
2. Melt butter in same skillet over medium heat; add shallot and cook, stirring, until softened, about 5 minutes. Transfer shallot to a bowl; add eggs, half-and-half, salt and pepper; and blend with a fork. Pour over asparagus and cheese.
3. Bake omelet until puffed and golden, about 40 minutes. Cut into wedges; serve.