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Baked Asparagus Omelette
A wonderful alternate use for the Tarte Tatin dish.
Serves 6 (cut in wedges served from the pan)
Ingredients:
4 tablespoons (1/2 stick butter)
12 fresh asparagus spears
1/2 pound fresh mushrooms sliced
1 shallot minced
1/2 pound thick sliced cooked ham cut in small dice
8 eggs beaten
Salt and freshly ground pepper to taste
1 tablespoon Dijon style mustard
8 ounces Brie cheese cut into small pieces
Directions:
Preheat the oven to 350° F.
Place the Tarte Tatin on a burner, add ˝ cup of water and bring to a boil.
Cut half the asparagus spears into 1 inch pieces – reserve the 6 remaining whole spears.
Parboil the asparagus pieces for approximately 2 minutes and drain into a colander.
Place the pan back onto the stovetop and reduce the heat to medium.
Add Melted butter then add the asparagus pieces, the shallot and mushrooms.
Stir and cook for about 3 minutes.
Add the ham and cook for 2 minutes more.
Combine the beaten eggs, salt, pepper and mustard in a bowl and stir into the pan.
Sprinkle cheese evenly over the top.
Arrange the 6 reserved asparagus spears likes spokes of a wheel over the eggs and cheese.
Bake in the oven for 20 to 25 minutes or until set.
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