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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ham and Asparagus Omelet Recipe

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This recipe for Ham and Asparagus Omelet is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive oil spray
1 ounce 97% or 98% lean ham steak cut into small cubes (or ham slices cut into strips)
1/3 cup chopped asparagus
1/4 cup finely chopped sweet onion
1/2 tsp. freshly minced garlic
4 large egg whites
ground black pepper, to taste
salt, to taste
Directions:
Directions:
Place a small nonstick skillet over medium-high heat. Lightly mist the pan with the olive oil spray. Add the ham, asparagus, onion, and garlic and cook, stirring frequently, for 3 to 5 minutes, or until the asparagus is crisp-tender and the onion is tender. Remove the pan from the heat and cover to keep warm.

In a medium bowl, whisk the egg whites with a fork until they bubble lightly. Season with salt and pepper.

Place a small nonstick skillet over medium heat. Lightly mist the pan with the spray. Add the egg whites and cook, lifting the edges with a spatula as they start to set and tipping the pan to allow the uncooked whites to run underneath, for 4 to 6 minutes, or until almost set. Flip the omelet. Sprinkle the ham mixture over half of the omelet. Flip the bare half over the filled half and transfer to a serving plate. Serve immediately.
Number Of Servings:
Number Of Servings:
1
Personal Notes:
Personal Notes:
I got the recipe from the Biggest Loser cookbook. Delicious and full of flavor!

 

 

 

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