Spanish-style Cheese and Asparagus Omelet
Ingredients
- Ingredients
- 600 grams white Asparagus
- 50 grams raw Beef ham
- 1 Tbsp Canola oil
- 8 eggs
- 5 Tbsps Whipped cream
- 50 grams grated Mountain cheese
- salt
- freshly ground peppers
- 1 small Lettuce
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- 4 Tbsps scallions
Preparation steps
Preheat the oven to 50°C (approximately 120°F).
Peel the asparagus, remove the woody ends and cut in half or in thirds. Cook in boiling salted water until al dente, 8-12 minutes. Remove the asparagus from the pot and drain well.
Cut the ham into small cubes. Heat 1 tablespoon oil in a non-stick skillet, add ham and cook 1-2 minutes. Add asparagus and cook 1 minute. Remove ham and asparagus from the pan and divide into 4 portions. Return 1/4 of the ham and asparagus to the pan. Whisk eggs with the cream, mix in the cheese and season well with salt and pepper. 1/4 pour over the asparagus in the pan and cook until thickened over medium heat for 2-3 minutes. Turn omelet with a spatula and pot lid and cook for another 2-3 minutes. Put on a plate and keep warm in the preheated oven, Repeat another with remaining ingredients to make 3 more omelets.
Rinse lettuce, trim and spin dry. Mix olive oil with the vinegar and season with salt and pepper. Toss lettuce with the dressing.
Arrange lettuce on plates, cut the omelets into pieces and arrange on lettuce. Sprinkle with chopped chives and serve hot.
