This is a quick, easy and very delicious springtime omelette, filled with gooey melted mozzarella, ham and asparagus. The black truffle sea salt adds a wonderful layer of flavor (I highly recommend that you not leave it out.)
Gather and prep all ingredients (wash, dry and chop asparagus, beat eggs, mince ham, etc...)
Melt butter in small nonstick skillet over medium heat; add chopped asparagus; sauté for 1 to 2 minutes, until tender.
Mix salts into beaten eggs; pour into the skillet; evenly rearrange asparagus pieces in skillet. Cook over medium heat for one to two minutes, until eggs begin to firm on the bottom.
Evenly sprinkle minced ham over eggs; cook and gently swirl the egg mixture around edge of pan, lifting edge of omelette to allow uncooked egg to come in contact with skillet and finish cooking, if necessary.
When eggs are almost completely firm, evenly sprinkle one tablespoon of shredded Italian cheese blend over all; place mozzarella slice on one side.
Use a spatula to fold omelette in half. Sprinkle with remaining 1/2 tablespoon Italian cheese blend and chives.