ham asparagus italian cheese omelette
(1 rating)
This is a quick, easy and very delicious springtime omelette, filled with gooey melted mozzarella, ham and asparagus. The black truffle sea salt adds a wonderful layer of flavor (I highly recommend that you not leave it out.)
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(1 rating)
yield
1 omelette for 1 or 2 people
prep time
10 Min
cook time
5 Min
method
Stove Top
Ingredients For ham asparagus italian cheese omelette
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1/2 Tbspsalted butter
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2 stalkfresh asparagus, chopped small
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2 lgeggs, beaten
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1/2 small pinchfine pink himalayan salt
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1 small pinchblack truffle sea salt (or wild porcini sea salt)
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1 sliceham lunchmeat, minced or chopped small
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1 1/2 Tbspshredded italian cheese blend
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1 - 1 oz. slicewhole milk mozzarella cheese
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1/2 - 1 tspfresh chives
How To Make ham asparagus italian cheese omelette
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1Gather and prep all ingredients (wash, dry and chop asparagus, beat eggs, mince ham, etc...)
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2Melt butter in small nonstick skillet over medium heat; add chopped asparagus; sauté for 1 to 2 minutes, until tender.
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3Mix salts into beaten eggs; pour into the skillet; evenly rearrange asparagus pieces in skillet. Cook over medium heat for one to two minutes, until eggs begin to firm on the bottom.
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4Evenly sprinkle minced ham over eggs; cook and gently swirl the egg mixture around edge of pan, lifting edge of omelette to allow uncooked egg to come in contact with skillet and finish cooking, if necessary.
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5When eggs are almost completely firm, evenly sprinkle one tablespoon of shredded Italian cheese blend over all; place mozzarella slice on one side.
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6Use a spatula to fold omelette in half. Sprinkle with remaining 1/2 tablespoon Italian cheese blend and chives.
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7Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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