Teresa *G*


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.

★★★★★ 3 votes
10 Min
10 Min
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!


1 Tbsp
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)


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.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Gluten-Free, Soy Free, Low Carb
Other Tag: Quick & Easy
Recipe For: The Best Asparagus