Real Recipes From Real Home Cooks ®

asparagus omelette

(3 ratings)
Blue Ribbon Recipe by
Teresa G.
Here, KY

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.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 1 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For asparagus omelette

  • 1 Tbsp
  • 2
    fresh asparagus spears, cut into 1 inch pieces
  • 1 slice
    thin sliced prosciutto ham, cut into pieces
  • 2 lg
    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

  • Melt butter in a skillet.
    In small nonstick skillet, melt butter over medium/medium low heat.
  • Saute asparagus in the butter.
    Add asparagus and saute for 1 to 2 minutes until asparagus is tender (but still bright green).
  • Sauteeing prosciutto in the butter.
    Add prosciutto and saute 10 seconds.
  • Beaten and salted eggs poured over the asparagus.
    Add salt to beaten eggs. Gently pour eggs over evenly distributed asparagus and prosciutto in the skillet.
  • Slowly moving the eggs.
    Lower heat slightly. Let cook (no stirring, just gentle swirling) until firm, but still slightly wet on top.
  • Cheese sprinkled over the eggs.
    Sprinkle cheese evenly over the top.
  • Folding the omelette in thirds.
    With a spatula, fold into thirds and remove from heat.
  • Asparagus omelette was transferred to a warm plate.
    Transfer 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.