Asparagus, Ham and Swiss Omelet
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!
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!