Asparagus Omelet with Roasted Peppers and Garlic | America's Test Kitchen

Ingredients

• 2 tablespoons unsalted butter
• 1/2 pound asparagus, trimmed of tough ends and cut on bias into 1/4-inch pieces (about 1 1/4 cups)
• 1 medium shallot, halved and sliced thin
• 1 teaspoon chopped fresh thyme leaves
• 1 garlic clove, minced
• Pinch cayenne pepper
• 1 teaspoon fresh lemon juice
• 5 large eggs
• 1/3 cup roasted red peppers, rinsed and dried, cut into 1/4-inch pieces
• 1 1/2 ounces grated fontina cheese, (about 1/2 cup)