• Step 1

  Add asparagus to pot of boiling, salted water; blanch about 30 seconds. Drain; set aside.

• Step 2

  Heat 1/2 Tbsp oil in 8-inch nonstick skillet on MED until oil faintly smokes; add onion, cook, stirring, 2-3 min until translucent. Remove onions from pan; set aside.

• Step 3

  Heat remaining oil in same skillet on MED-HIGH until oil faintly smokes. Pour eggs into skillet, shaking gently to distribute evenly over pan bottom (mixture should start to set immediately at edges).

• Step 4

  Tilt pan slightly, using spatula to push cooked egg at edges toward center. This allows uncooked egg to reach hot pan surface. Continue tilting pan and moving cooked portion until no visible liquid egg remains, 3-5 min.

• Step 5

  Place onion, asparagus, red peppers, tarragon, and cheese on one half of omelet; using spatula, fold opposite side over filling side. Reduce heat to LOW; cover with lid; let sit 20-30 seconds until cheese melts. Remove from heat; invert onto serving plate.

Note: When servings & ingredients are modified, nutrition & directions may vary.