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. 🙂

INGREDIENTS:

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

DIRECTIONS :

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 …