ASPARAGUS OMELETTE

By Teresa G
@BlueGinghamApron

When you have farm fresh eggs and asparagus coming out of your ears, what do you do? You make omelets, of course. Even better if you have asiago and prosciutto on hand. This is one of my favorite breakfast/brunch recipes because it is so flavorful and quick and easy to make.

Rating:

★★★★★ 3 votes

Comments:

79 Comments

Serves:

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a great way to start your day! This is a fancy (but easy!) omelet to serve for a special day! The asparagus adds a slight crunch. The prosciutto adds so much flavor. Be careful on adding salt since prosciutto is salty. Delish!

Ingredients

1 Tbsp: butter
2: fresh asparagus spears, cut into 1 inch pieces
1 slice: thin sliced prosciutto ham, cut into pieces
2 large: eggs, lightly beaten
1 pinch: fine sea salt
2 Tbsp: freshly grated asiago cheese
: fresh chives, chive flowers and strawberries for garnish (optional)

How to Make ASPARAGUS OMELETTE

Step-by-Step

1In small nonstick skillet, melt butter over medium/medium low heat.
2Add asparagus and saute 1 to 2 minutes, until asparagus is tender (but still bright green.)
3Add prosciutto and saute 10 seconds.
4Add salt to beaten eggs and gently pour over evenly distributed asparagus and prosciutto in skillet.
5Lower heat, slightly, and let cook (no stirring, just gentle swirling) until firm, but still slightly wet on top.
6Sprinkle cheese evenly over top.
7With egg turner, fold into thirds and remove from heat.
8Transfer to warm plate, garnish if desired and serve.
9Recipe may be doubled or tripled, etc... just be sure to increase skillet size accordingly.