Asparagus Omelet

1. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Add asparagus, pinch salt, and pepper to taste and cook, stirring occasionally, for 2 minutes. Add shallot and cook, stirring occasionally, until asparagus is lightly browned and tender, 2 to 4 minutes longer. Add lemon juice and toss to coat; transfer to bowl. Meanwhile, beat eggs and salt and pepper to taste with fork in small bowl until combined.
2. Wipe skillet clean with paper towel. Melt remaining 1 tablespoon butter in now-empty skillet over medium-low heat. Add eggs and cook, without stirring, until eggs begin to set, 45 to 60 seconds. Using heatproof rubber spatula and working around edge of entire pan, lift edge of cooked egg, then tilt pan to one side so that uncooked eggs run underneath; gently scrape uncooked eggs toward rim of skillet, until top is just slightly wet, 1-1⁄2 to 2 minutes. Let pan sit without moving for 30 seconds. Off heat, sprinkle asparagus mixture in even layer over omelet, then sprinkle cheese evenly over asparagus. Cover and let sit until eggs no longer appear wet, 4 to 5 minutes.
3. Return skillet to medium heat for 30 seconds. Using rubber spatula, loosen edges of omelet from skillet. Slide omelet halfway out of pan onto serving plate. Tilt pan so top of omelet folds over itself. Cut omelet in half and serve immediately.

ASPARAGUS OMELET WITH BLACK FOREST HAM AND MUSTARD
Add 2 teaspoons whole grain mustard to asparagus along with lemon juice in step 1. Add 3 ounces Black Forest ham, cut into 1⁄4-inch pieces, along with asparagus mixture in step 2.

ASPARAGUS OMELET WITH ROASTED PEPPERS AND GARLIC
Before adding lemon juice in step 1, add 1 teaspoon minced fresh thyme, 1 minced garlic clove, and pinch cayenne pepper to skillet and cook until fragrant, about 30 seconds. Proceed as directed. Add 1⁄3 cup jarred roasted red peppers, rinsed, patted dry, and cut into 1⁄4-inch pieces, to omelet along with asparagus. Substitute fontina for Gruyère.