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.
Blue Ribbon Recipe
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 when adding salt since prosciutto is salty. Delish!
fresh chives, chive flowers and strawberries for garnish (optional)
How To Make asparagus omelette
In small nonstick skillet, melt butter over medium/medium low heat.
Add asparagus and saute 1 to 2 minutes, until asparagus is tender (but still bright green.)
Add prosciutto and saute 10 seconds.
Add salt to beaten eggs and gently pour over evenly distributed asparagus and prosciutto in skillet.
Lower heat, slightly, and let cook (no stirring, just gentle swirling) until firm, but still slightly wet on top.
Sprinkle cheese evenly over top.
With egg turner, fold into thirds and remove from heat.
Transfer to warm plate, garnish if desired and serve.
Recipe may be doubled or tripled, etc... just be sure to increase skillet size accordingly.
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