The making of the perfect omelet is a test chefs give young culinary talent as a gateway to employment, and it’s a skill well worth perfecting for the home cook as well. This method produces one large omelet in the French style, bright yellow on the outside and soft and custard-like on the inside.
Preheat the oven to 375°F. Place the asparagus on one end of a rimmed baking sheet and the onions on the other end. Drizzle the vegetables with olive oil; season with salt and pepper. Roast the vegetables for 15 minutes, then transfer the asparagus to a plate and return the onions to the oven. Roast the onions for another 20 minutes, or until soft and caramelized. Leave the oven on.
In a bowl, whisk together the eggs and cream. Beat in the melted butter and season with salt and pepper. Place a
Quickly arrange the asparagus and onions on top of the eggs and sprinkle with the prosciutto and thyme. Place in the oven and bake until the eggs are cooked and fluffy, about 10 minutes. While the omelet bakes, slice the cheese horizontally into
Gently slide the omelet out of the pan onto a platter, rolling it over and around the filling as you go. Toss the arugula with a good squeeze of lemon juice and the
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