asparagus omelette
When you have farm-fresh eggs and asparagus coming out of your ears, what should you do? You make omelets, of course. It's even better if you have Asiago and prosciutto on hand. This is one of my favorite breakfast/brunch recipes because it is easy to make and flavorful.
Blue Ribbon Recipe
What a great way to start your day! This is a fancy asparagus omelette to serve for a special brunch. But it's easy to make when you want eggs for breakfast or want to have a breakfast for dinner night. Buttery eggs are fluffy in texture and have a golden crust. Asparagus adds a crisp, fresh flavor. Crumbled prosciutto adds a salty and savory contrast. Melted Asiago cheese gives the omelette a touch of nutty flavor. Even though it's only made with a few ingredients, it tastes like a gourmet meal.
Ingredients
- 1 tablespoon 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 tablespoons freshly grated Asiago cheese
- - fresh chives, chive flowers and strawberries for garnish (optional)
How To Make asparagus omelette
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Step 1In small nonstick skillet, melt butter over medium/medium low heat. -
Step 2Add asparagus and saute for 1 to 2 minutes until asparagus is tender (but still bright green).
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Step 3Add prosciutto and saute 10 seconds.
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Step 4Add salt to beaten eggs. Gently pour eggs over evenly distributed asparagus and prosciutto in the skillet.
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Step 5Lower heat slightly. Let cook (no stirring, just gentle swirling) until firm, but still slightly wet on top.
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Step 6Sprinkle cheese evenly over the top.
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Step 7With a spatula, fold into thirds and remove from heat.
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Step 8Transfer to a warm plate. Garnish if desired and serve. The recipe may be doubled or tripled, etc... just be sure to increase the skillet size accordingly.
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