Trout and Asparagus Soufflé Omelet

• 4 tablespoons oil, divided
• 2 (5-6 ounce) Riverence Trout fillets
• Salt and pepper, to taste
• 6 eggs, separated
• 1/3 cup whipping cream
• 2 teaspoons extra virgin olive oil
• 1 bunch asparagus, shaved with a peeler
• 1 cup Manchego cheese, shredded
• Parmesan, finely grated
• Micro greens

1. In a large non-stick skillet, preheat 2 teaspoons oil. Add the trout fillets skin side down, season with salt and pepper and cook for 3 minutes. Turn over and continue cooking for 2-3 more minutes or until opaque and flakes easily. Set aside.
2. Place the egg yolks and crea
3. m, with additional salt and pepper to taste, in a large bowl and whisk to combine.
4. Place the egg whites in a separate large bowl and whisk to stiff peaks. Carefully fold the egg whites into the yolk mixture.
5. Divide the remaining oil between 2 small nonstick frying pans and place over medium heat.
6. Divide trout pieces and the asparagus between the pans. Top with the egg mixture and cook for 2 minutes or until puffed and golden on the bottom.
7. Top with Manchego cheese and fold over to enclose.
8. Sprinkle with pepper and Parmesan and serve immediately. Garnish with micro greens.

Takes 45 minutes, Serves 2.