EASY AND SPECIAL ASPARAGUS OMELET
This is my first year to be able to use my own asparagus. I was thrilled to find this recipe. It was easy, fast and delicious. I substitued onion powder and sprinkled that and the salt and pepper lightly over the egg mixture before beating. I didn’t have a non-stick pan and instead used my cast iron griddle.
This was delicious. I made two minor changes. I was afraid the asparagus would be undercooked so I added it to the sautéed veggies about one minute before they were done. I also used bacon instead of ham because I had some bacon already cooked in the freezer. I used more than two slices of provolone because I love cheese in an omelet. The provolone was an unusual ingredient but it added lots of flavor. Mushrooms would also be good. As the author said, it was filling. I only ate about half and it was great reheated the next day.
Loved it! Great combo of flavors. Mine didn’t look the prettiest, but it sure was delicious. I used a combo of Swiss and American cheeses b/c those are my favorites for omelets. I will def be making this again~YUM!!! Thanks for sharing. 🙂
3 tablespoons olive oil, or as needed
1/4 cup chopped onion
1/4 cup chopped green pepper
1 pound ham steak, cut into small pieces
1 teaspoon garlic salt5 large eggs
4 asparagus spears, chopped
2 tablespoons milk (optional)
2 slices Provolone cheese
Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt.
Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes.
Loved it. Easy to make, and a great portion, too. I didn’t used the garlic salt, but regular instead which tasted too salty, but next time I just use less.
This has awesome flavor!! Unfortunately I am horrible at making omelets so it became a scramble of sorts, but we still loved it. I was sad that there weren’t any leftovers. I’ll have to keep trying to perfect the omelet. I did roast my asparagus in the oven with olive oil, salt and pepper instead of boiling it. I just prefer it this way. More flavorful in my opinion. I’ll definitely make these again …To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Head On Over To Next Page Or Open button