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ham asparagus italian cheese omelette

(1 rating)
Ham & Asparagus Omelette
review
Private Recipe by
Teresa G.
Here, KY

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.)

(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

  • 1/2 Tbsp
    salted butter
  • 2 stalk
    fresh asparagus, chopped small
  • 2 lg
    eggs, beaten
  • 1/2 small pinch
    fine pink himalayan salt
  • 1 small pinch
    black truffle sea salt (or wild porcini sea salt)
  • 1 slice
    ham lunchmeat, minced or chopped small
  • 1 1/2 Tbsp
    shredded italian cheese blend
  • 1 - 1 oz. slice
    whole milk mozzarella cheese
  • 1/2 - 1 tsp
    fresh chives

How To Make ham asparagus italian cheese omelette

  • 1
    Gather and prep all ingredients (wash, dry and chop asparagus, beat eggs, mince ham, etc...)
  • 2
    Melt butter in small nonstick skillet over medium heat; add chopped asparagus; sauté for 1 to 2 minutes, until tender.
  • 3
    Mix 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.
  • 4
    Evenly 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.
  • 5
    When eggs are almost completely firm, evenly sprinkle one tablespoon of shredded Italian cheese blend over all; place mozzarella slice on one side.
  • 6
    Use a spatula to fold omelette in half. Sprinkle with remaining 1/2 tablespoon Italian cheese blend and chives.
  • 7
    Serve immediately.
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