Asparagus, Ham and Swiss Omelet

This omelet proves that leftovers can be even better the second time around! Salty ham, paired perfectly with fresh asparagus, is a great way to wake up! Add a salad with dijon vinaigrette for a great complement!

Don’t be too salty… A trick to cooking with ham is understanding the high sodium content and balancing that out. One of the many reasons I like using ham for breakfast items is because eggs and dairy tame down that salt flavor, and embrace the rest of the flavors in the dish. For this omelet, there is no additional salt added, just garlic, thyme and pepper, with the naturally salty ham bringing the dish together in a cohesive way. The ever so slight bite of swiss cheese melt these two ingredients together perfectly, without being overpowering, for a creamy and delicious meal!

Queen of thrifty! Depending on when you are reading this post, for context, I’m waking up the morning after I hosted Easter, hungry and with low ambition to cook from scratch (hey, even cooks can have lazy meals 🙂 ). While I wrote the recipe below for anyone to follow-and believe me, these ingredients are fabulous fresh or leftover!-I also wanted to give insight to my thought process, and what went into this easy breakfast.

-For the holiday ham sauce, I used two egg yolks, which left me two egg whites. Don’t throw those away! This morning I added one more egg to complete the omelet and…some would call it a health initiative, but I call it thrifty!

-For a side dish, I had prepared bacon wrapped asparagus. Since these were already cooked, the saute time in the pan was greatly reduced for this omelet, and added a piece of bacon for flavor!

-No hosting at my house is complete without a massive cheese tray. This year is no exception, and I am left with a large quantity of many kinds of cheese (oh darn, right?!). Use whatever sounds good here, but swiss is a classic favorite of mine with ham.

-To be a bit reminiscent of the ham as a main course, I served this with a breakfast salad, lightly drizzled with a quick mustard, olive oil, and lemon juice dressing. A delicious complement to the omelet and homage to the meal of yesterday!

How are you using your leftover holiday meals? I’d love to hear from you-comment below!

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Enjoy!

Asparagus, Ham and Swiss Omelet

Hannah

A fresh taste of spring! Fresh asparagus is a perfect match for large pieces of salty ham and a great way to start your day!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Breakfast, brunch

Cuisine American, French, Mediterranean

Servings 1

Equipment

• Skillet with lid
• Kitchen knife
• Mixing bowl
• Whisk

Ingredients

  

• 3 medium Eggs I used two egg whites and 1 egg
• 3 stalks Asparagus
• 1 strip Bacon
• 1/2 cup Chopped Ham
• 1 tbsp Olive Oil
• 1 clove Garlic
• 1/3 cup Shredded Swiss Cheese
• 1 sprig Fresh Thyme
• Pepper to taste

Instructions

 

• In a warmed skillet, heat olive oil and add minced garlic.
• Add in chopped asparagus, bacon, and ham. (If using these ingredients from the raw form, add prior to garlic to cook for a longer time-I used from pre-cooked holiday leftovers).
• As ingredients become tender, add fresh thyme and pepper.
• In mixing bowl, whisk eggs with a splash of water until light bubbles form.
• Turning the heat lower, pour eggs over eggs and cover with lid.
• Be careful not to check on your eggs to allow them to fluff!
• When the eggs are mostly cooked, add 2/3 of the swiss cheese, returning lid.
• Fold omelet in half and add remaining cheese.

  Serve with a fresh breakfast salad (I used a quick dijon mustard, lemon and olive oil dressing) and fresh fruit. Enjoy!

Keyword Asparagus, Fresh, Ham, Healthy, Keto, Leftovers, Low-carb