Fluffy Omelet with Smoked Salmon and Asparagus
Hands-off, fluffy, and beautiful. This omelet has it all.
Keywords
- Main Courses
- Vegetables
- Fish & Seafood
- Eggs
- Breakfast & Brunch
- Easter
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Cooking tools:
- Stand mixer
- Oven
- Nonstick skillet
- Stove
- Mixing bowl
- Whisk
- Spatula
- Cutting board
- Chef's knife
- Measuring spoon
Ingredients
- 2 tablespoons plus 1 teaspoon cold-pressed extra-virgin olive oil
- 1 shallot, sliced thin
- 5 ounces asparagus, trimmed and cut on bias into ¼-inch lengths
- Salt
- pepper
- 1 ounce smoked salmon, chopped
- ½ teaspoon lemon juice
- 4 large organic eggs, separated
- ¼ teaspoon cream of tartar
- 1 ounce Parmesan cheese, grated (½ cup)
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