HAM ASPARAGUS ITALIAN CHEESE OMELETTE

Teresa G.

By
@BlueGinghamApron

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.)


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Comments:

Serves:

1 omelette for 1 or 2 people

Prep:

10 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

1/2 Tbsp
salted butter
2 stalk(s)
fresh asparagus, chopped small
2 large
eggs, beaten
1/2 small pinch
fine pink himalayan salt
1 small pinch
black truffle sea salt (or wild porcini sea salt)
1 slice
ham lunchmeat, minced or chopped small
1 1/2 Tbsp
shredded italian cheese blend
1 - 1 oz. slice
whole milk mozzarella cheese
1/2 - 1 tsp
fresh chives

Directions Step-By-Step

1
Gather and prep all ingredients (wash, dry and chop asparagus, beat eggs, mince ham, etc...)
2
Melt butter in small nonstick skillet over medium heat; add chopped asparagus; sauté for 1 to 2 minutes, until tender.
3
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.
4
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.
5
When eggs are almost completely firm, evenly sprinkle one tablespoon of shredded Italian cheese blend over all; place mozzarella slice on one side.
6
Use a spatula to fold omelette in half. Sprinkle with remaining 1/2 tablespoon Italian cheese blend and chives.
7
Serve immediately.