asparagus and ham omelet
(2 ratings)
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This is a favorite in the spring when we are harvesting asparagus from our garden patch.
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(2 ratings)
yield
1 serving(s)
Ingredients For asparagus and ham omelet
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2 Tbspbutter, divided
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1/3 cfresh asparagus, thinly sliced on the diagonal
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1/4 cham, diced
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1/4 cswiss cheese, shredded
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salt and pepper, to taste
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3eggs, slightly beaten
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2 Tbspwater
How To Make asparagus and ham omelet
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1Heat 1 tablespoon butter in non-stick skillet. Add asparagus. Season with salt and pepper as desired. Saute until almost crisp tender. Add ham and continue sauteing until asparagus is crisp tender. Set aside.
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2Combine beaten eggs, water and salt and pepper as desired. Heat remaining butter in non-stick skillet. Add eggs to skillet and cook over low heat, lifting edges to allow uncooked egg to run underneath. When almost completely set put asparagus and ham over 1/2 of omelet and cover with cheese. Fold other half of omelet over the top. Continue cooking until eggs are set.
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