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.

Read more


  • ½ bunch asparagus, 8 to 10 spears, bottom 2 inches removed
  • 1 cup sliced onions
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 12 large eggs
  • ½ cup heavy cream
  • 2 tablespoons butter, melted and cooled
  • 4 thin slices prosciutto, chopped
  • 2 tablespoons fresh thyme leaves
  • 4 to 6 slices sourdough bread, toasted
  • 4 ounces round triple crème cheese
  • 2 cups lightly packed arugula
  • 1 lemon, halved
  • Fresh herbs, for garnish


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 10-inch nonstick pan on the stove over low heat and add the eggs. Use a rubber spatula to stir the eggs constantly as they cook to keep them from setting up. Continue to cook and stir the eggs until they have the consistency of soft custard.

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 4 to 6 slices. Arrange the toast slices on a baking sheet and top each with a slice of cheese. Bake until the cheese is melted, 10 to 12 minutes.

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 1 teaspoon olive oil, and mound on top of the toast slices. Drizzle the omelet with a touch of olive oil and sprinkle with herbs. Slice and serve with the toasts.