Baked Asparagus Omelet

Ingredients

• 1 pound pencil-thin asparagus ends trimmed
• 0.3 teaspoon pepper black
• 5 large eggs 
• 1.3 cups half-and-half 
• 3 ounces havarti cheese cubed
• 0.5 teaspoon kosher salt 
• 1  shallots chopped
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• oven
• pie form

Directions

1. Preheat oven to 350F. Grease a 9-inch quiche or pie pan. Bring 1 inch water to a boil in a skillet.
2. Add asparagus and cook until crisp-tender, 2 to 3 minutes.
3. Drain and rinse with cold water, then pat dry; set skillet aside. Arrange asparagus in prepared pan in a circular pattern.
4. Sprinkle cheese on top.
5. Melt butter in same skillet over medium heat; add shallot and cook, stirring, until softened, about 5 minutes.
6. Transfer shallot to a bowl; add eggs, half-and-half, salt and pepper; and blend with a fork.
7. Pour over asparagus and cheese.
8. Bake omelet until puffed and golden, about 40 minutes.
9. Cut into wedges; serve.