Real Recipes From Real Home Cooks ®

asparagus and ham omelet

(2 ratings)
Recipe by
Marsha Werling
Northeastern Indiana, IN

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

(2 ratings)
yield 1 serving(s)

Ingredients For asparagus and ham omelet

  • 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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