Souffléed Omelet with Truffle Oil and Asparagus

Ingredients

• 8 large Eggs
• 1 cup Asparagus Tips
• 0.5 cup Gruyère Cheese
• 2 tbsp Butter
• 1 tsp Truffle Oil
• 1 tbsp Chives

Instructions

1. 1

   Blanch asparagus and set aside.

2. 2

   Separate eggs. Beat yolks with salt and pepper. Beat whites until stiff peaks form.

3. 3

   Gently fold whites into yolks in three batches.

4. 4

   Melt butter in a non-stick skillet over medium-low heat. Pour in egg mixture.

5. 5

   Cook for 5 minutes until the bottom is set, then transfer to a 350F oven for 3 minutes to set the top.

6. 6

   Add cheese and asparagus, fold in half, and drizzle with truffle oil.