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. 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.
Ingredients :
- 1 tablespoon(s) butter
- 2 - fresh asparagus spears
- cut into 1 inch pieces
- 1 slice(s) thin sliced prosciutto ham
- cut into pieces
- 2 large eggs
- lightly beaten
- 1 pinch(es) fine sea salt
- 2 tablespoon(s) freshly grated Asiago cheese
- - fresh chives
- chive flowers and strawberries for garnish (optional)
Intructions :
- In small nonstick skillet
- melt butter over medium/medium low heat.
- Add asparagus and saute for 1 to 2 minutes until asparagus is tender (but still bright green).
- Add prosciutto and saute 10 seconds.
- Add salt to beaten eggs. Gently pour eggs over evenly distributed asparagus and prosciutto in the skillet.
- Lower heat slightly. Let cook (no stirring
- just gentle swirling) until firm
- but still slightly wet on top.
- Sprinkle cheese evenly over the top.
- With a spatula
- fold into thirds and remove from heat.
- 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.
Rated 5/5 based on 71 Reviews
Keyword : recipe-American-Eggs-Stove Top