Trout and Asparagus Soufflé Omelet - Riverence Provisions
Buttery pieces of Riverence Trout, thin-shaved pieces of asparagus with Manchego cheese takes this melt-in-your-mouth, soufflé-style omelet to the next level.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at riverence.com.
Ingredients
- 4 tablespoons oil, divided
- 2 (5-6 ounce) Riverence Trout fillets
- Salt and pepper, to taste
- 6 eggs, separated
- 1/3 cup whipping cream
- 2 teaspoons extra virgin olive oil
- 1 bunch asparagus, shaved with a peeler
- 1 cup Manchego cheese, shredded
- Parmesan, finely grated
- Micro greens
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