Asparagus And Ham Omelet Food

ASPARAGUS OMELET

Steps:

• 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.

ASPARAGUS AND HAM OMELET

Steps:

• 1. Heat 1 tablespoon butter in non-stick skillet. Add asparagus. Season with salt and pepper as desired. Saute until almost crisp tender. Add ham and continue sauteing until asparagus is crisp tender. Set aside.
• 2. Combine beaten eggs, water and salt and pepper as desired. Heat remaining butter in non-stick skillet. Add eggs to skillet and cook over low heat, lifting edges to allow uncooked egg to run underneath. When almost completely set put asparagus and ham over 1/2 of omelet and cover with cheese. Fold other half of omelet over the top. Continue cooking until eggs are set.

FRITTATA

Steps:

• Preheat oven to broil setting.
• In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
• Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

ASPARAGUS OMELET

Steps:

• Steam asparagus until crisp-tender, about 5 minutes. Drain.
• Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.

SOUFFLéED OMELET WITH GOAT CHEESE, ASPARAGUS, & HAM RECIPE - (4.7/5)

Steps:

• Preheat oven to 375°F. Prepare an ice-water bath; set aside. Bring a wide medium saucepan of water to a boil. Add the asparagus, and cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into ice-water bath to stop the cooking; let cool completely. Drain; halve lengthwise, and set aside. Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside. Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes. Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.

ASPARAGUS SPEARS BAKED IN PARMA HAM

Steps:

• Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
• Cut each slice of Parma ham in half.
• Wrap each asparagus spear with a half slice of ham.
• Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
• Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks

ASPARAGUS OMELETTE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.
• Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
• Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
• Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.

SOUFFLEED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM

Steps:

• Preheat oven to 375 degrees. Prepare an ice-water bath; set aside. Bring a wide medium saucepan of water to a boil. Add the asparagus, and cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into ice-water bath to stop the cooking; let cool completely. Drain; halve lengthwise, and set aside.
• Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
• Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
• Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.

ASPARAGUS AND HAM FRITTATA

Steps:

• Preheat oven to 250 degrees.
• Heat oil in 10" nonstick skillet. Saute asparagus, ham, garlic and green onion over medium-high heat until asparagus is crisp tender, about 8 minutes.
• Whisk together eggs, cheese, salt and pepper in a large bowl. Pour into skillet with asparagus mixture and stir to distribute egg mixture through skillet. Cook without stirring until edges are just set, about 2 minutes.
• Transfer skillet to oven; bake until center is set, about 30 minutes. Cut into wedges and serve.

ASPARAGUS OMELET

Steps:

• In a large saucepan, prepare the hollandaise sauce mix with milk and butter according to package directions; keep warm. , In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms until tender; set aside., Place asparagus and water in a microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain and keep warm., Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle a fourth of the asparagus, 1/4 cup cheese and a fourth of the mushrooms on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.

ASPARAGUS OMELETTE

Steps:

• 1. In small nonstick skillet, melt butter over medium/medium low heat.
• 2. Add asparagus and saute 1 to 2 minutes, until asparagus is tender (but still bright green.)
• 3. Add prosciutto and saute 10 seconds.
• 4. Add salt to beaten eggs and gently pour over evenly distributed asparagus and prosciutto in skillet.
• 5. Lower heat, slightly, and let cook (no stirring, just gentle swirling) until firm, but still slightly wet on top.
• 6. Sprinkle cheese evenly over top.
• 7. With egg turner, fold into thirds and remove from heat.
• 8. Transfer to warm plate, garnish if desired and serve.
• 9. Recipe may be doubled or tripled, etc... just be sure to increase skillet size accordingly.

ASPARAGUS, MUSHROOM AND CHEESE OMELET WITH HERBS

Steps:

• Heat medium skillet over medium-high heat for a minute or two, until hot.
• Reduce heat to medium and add the butter, swirling to coat the bottom of the pan evenly.
• In a small bowl, use a fork to whisk together the eggs with the water and the pepper.
• When butter is melted and sizzling, pour the egg mixture all at once into the pan.
• Place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme.
• Reduce heat to low, cover and cook over low heat for about 3 minutes, until omelet is almost completely set.
• Sprinkle evenly with the cheese, cover pan, and continue to cook over low heat for another minute or two, until cheese is melted and omelet is set.
• Off the heat, and use a wide spatula to carefully fold omelet in half.
• Gently slide omelet out of the pan and onto a warmed plate. Drizzle with any remaining melted butter in the pan.
• Garnish with a sprig of thyme.

SOUFFLéED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM

Steps:

• Preheat the oven to 375°F. Prepare an ice-water bath. Bring a wide medium saucepan of water to a boil. Add the asparagus; cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into the ice bath to stop the cooking; cool completely. Drain; halve lengthwise. Set aside.
• Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
• Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
• Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.

ASPARAGUS CREAM CHEESE OMELET

Steps:

• Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, top 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.