Ingredients

• 8 ounces of clarified butter
• 12 eggs, cracked
• 2 ounces of whole milk
• Salt and pepper to taste
• Goat cheese
• Blanched asparagus tips
• Crisp bacon
• Fresh herbs

Instructions

1. With a 9-inch teflon omelette pan, warm one ounce of butter over medium heat. Blend in a mixing bowl the eggs and the milk. Slowly pour the equivalent of 3 eggs into the saute pan with a swirling motion using a rubber spatula. Stir eggs evenly until they begin to set. Do not scramble the eggs. Once the eggs begin to set, turn down the heat and cook slowly. Sprinkle with salt and pepper. Fill the center with your choice of ingredients.