In a bowl, gently whisk together all Omelet ingredients until just combined. Do not overmix.
Spread the Cheese Crust ingredients evenly in a well-seasoned carbon steel skillet over medium-low heat. Cook until melted and bubbly, about 5-7 minutes, ensuring the cheese doesn't burn.
Pour the egg mixture over the melted cheese. Using a fork, gently push cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Repeat until the omelet is mostly set but still slightly moist.
Sprinkle the Filling ingredients over one half of the omelet.
Using a spatula, carefully fold the omelet in half. Cook for another 1-2 minutes, or until the filling is heated through.
Slide the omelet onto a warmed plate and serve immediately, garnished with a sprinkle of fleur de sel.
Ingredients
1
3150Organic Free-Range Eggs
1 tbsp15 mLCrème Fraîche
Pinch0.5 mLFleur de Sel
1/8 tsp0.625 mLWhite Pepper
3/4 cup170 gGrated Comté Cheese
1/2 tsp2.5 mLBlack Truffle Oil
2 oz55 gCooked Lobster Meat
1/4 cup60 mLBlanched Asparagus Tips
1 tbsp15 mLFinely Chopped Shallots
1 tbsp15 mLClarified Butter
Equipment
Carbon steel skillet
Whisk
Spatula
Bowl
Fork
Instructions
In a bowl, gently whisk together all Omelet ingredients until just combined. Do not overmix.
Spread the Cheese Crust ingredients evenly in a well-seasoned carbon steel skillet over medium-low heat. Cook until melted and bubbly, about 5-7 minutes, ensuring the cheese doesn't burn.
Pour the egg mixture over the melted cheese. Using a fork, gently push cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Repeat until the omelet is mostly set but still slightly moist.
Sprinkle the Filling ingredients over one half of the omelet.
Using a spatula, carefully fold the omelet in half. Cook for another 1-2 minutes, or until the filling is heated through.
Slide the omelet onto a warmed plate and serve immediately, garnished with a sprinkle of fleur de sel.
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