Asparagus and Ham Omelet

Asparagus And Ham Omelet Recipe

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Marsha Werling


This is a favorite in the spring when we are harvesting asparagus from our garden patch.


★★★★★ 2 votes



  • 2 Tbsp
    butter, divided
  • 1/3 c
    fresh asparagus, thinly sliced on the diagonal
  • 1/4 c
    ham, diced
  • 1/4 c
    swiss cheese, shredded
  • ·
    salt and pepper, to taste
  • 3
    eggs, slightly beaten
  • 2 Tbsp

How to Make Asparagus and Ham Omelet


  1. Heat 1 tablespoon butter in non-stick skillet. Add asparagus. Season with salt and pepper as desired. Saute until almost crisp tender. Add ham and continue sauteing until asparagus is crisp tender. Set aside.
  2. Combine beaten eggs, water and salt and pepper as desired. Heat remaining butter in non-stick skillet. Add eggs to skillet and cook over low heat, lifting edges to allow uncooked egg to run underneath. When almost completely set put asparagus and ham over 1/2 of omelet and cover with cheese. Fold other half of omelet over the top. Continue cooking until eggs are set.

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About Asparagus and Ham Omelet

Course/Dish: Eggs

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