Asparagus Omelet Recipes

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ASPARAGUS OMELET



Asparagus Omelet image

My husband and I created this recipe when trying to use up leftover asparagus and hollandaise sauce. The vegetable-filled omelet gets its irresistible flavor from the creamy sauce and a nice crunch from crumbled bacon. We think this is special enough for company. -Becky Roth, Kawkawlin, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4 omelets.

Number Of Ingredients 9

1 envelope hollandaise sauce mix
1 cup whole milk
1/4 cup butter, softened
8 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1 pound asparagus, trimmed and cut into 1-inch pieces
3 tablespoons water
12 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 736 calories, Fat 60g fat (26g saturated fat), Cholesterol 723mg cholesterol, Sodium 967mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 36g protein.

ASPARAGUS OMELET



Asparagus Omelet image

Make and share this Asparagus Omelet recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb thin asparagus, trimmed
2 tablespoons butter, divided
1 clove garlic, minced
1/2 lb mushroom, sliced
4 eggs, lightly beaten
2 tablespoons milk
1/4 teaspoon salt, to taste
1/4 teaspoon dried basil, crushed or 1 teaspoon minced fresh basil (fresh preferred)
1 dash freshly ground black pepper, to taste

Steps:

  • Cut trimmed asparagus in 1 inch pieces; cook in boiling salted water until tender, about 4 minutes.
  • Drain thoroughly.
  • Melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining, and saute garlic and mushrooms until done and moisture has evaporated.
  • Remove from pan and keep warm.
  • In a small bowl, combine eggs, milk, salt, basil, and pepper.
  • Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly.
  • When hot enough that a drop of water sizzles when dropped in, pour in egg mixture.
  • Tip pan so eggs coat skillet evenly.
  • As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.
  • When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top.
  • Serve immediately.
  • Also good sprinkled with a bit of grated Parmesan.

Nutrition Facts : Calories 311.1, Fat 22.7, SaturatedFat 10.9, Cholesterol 455.7, Sodium 541.8, Carbohydrate 10.5, Fiber 3.5, Sugar 4.2, Protein 19.6

ASPARAGUS OMELET



Asparagus Omelet image

This may sound weird but when mixed together it's awesome. Also it's very low-carb and filling.

Provided by Susan Springstead

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 2

Number Of Ingredients 9

3 tablespoons olive oil, or as needed
¼ cup chopped onion
¼ cup chopped green pepper
1 pound ham steak, cut into small pieces
1 teaspoon garlic salt
5 large eggs
4 asparagus spears, chopped
2 tablespoons milk
2 slices Provolone cheese

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.

Nutrition Facts : Calories 739.3 calories, Carbohydrate 6.4 g, Cholesterol 531.9 mg, Fat 48.8 g, Fiber 1.3 g, Protein 67.1 g, SaturatedFat 14.5 g, Sodium 4191.4 mg, Sugar 3.6 g

ASPARAGUS OMELET



Asparagus Omelet image

Yield Serves 6 as an appetizer

Number Of Ingredients 7

10 ounces asparagus, cut into 1/3-inch pieces
6 large eggs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 bacon slices, cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced

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.

ASPARAGUS CREAM CHEESE OMELET



Asparagus Cream Cheese Omelet image

When asparagus is in season, it makes an appearance at almost all of my meals. It tastes fantastic in this cheese omelette, and it looks pretty, too. -Jane Cain, Junction City, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

4 fresh asparagus spears, trimmed and cut into 1-inch pieces
4 large eggs
1/4 cup sour cream
2 teaspoons dried minced onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 teaspoons butter
2 ounces cream cheese, cubed and softened

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.

Nutrition Facts : Calories 350 calories, Fat 29g fat (15g saturated fat), Cholesterol 418mg cholesterol, Sodium 570mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

ASPARAGUS OMELETTE



Asparagus Omelette image

Who knew asparagus and eggs tasted so good together? Fantastic for lazy Sunday mornings (that turn into afternoons) or a quick dinner. The Master Omelettier's secret to a gorgeous and fluffy omelette is to cook covered on medium-low until the final step - adding cheese and broiling in the oven for 2 minutes, or until brown. For the fearless cook and the adventurous eater, consider adding some smoked salmon flavored cream cheese. Enjoy with toast or fresh croissants. Bon appetite!

Provided by the newdy foodies

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 45m

Yield 2

Number Of Ingredients 11

6 strips bacon
10 stalks asparagus, trimmed
1 teaspoon vegetable oil, or as needed
⅓ red onion, diced
½ tomato, diced
3 button mushrooms, sliced
5 eggs
3 tablespoons heavy whipping cream
1 pinch freshly ground nutmeg
salt and ground black pepper to taste
½ cup grated mozzarella cheese

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.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 10.2 g, Cholesterol 544.4 mg, Fat 39.6 g, Fiber 2.8 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1088.3 mg, Sugar 5.1 g

ASPARAGUS AND PARMESAN OMELET



Asparagus and Parmesan Omelet image

This is a favorite omelet of mine. I make folded French omelets for one or two, and larger frittatas for a crowd.

Provided by Martha Rose Shulman

Time 15m

Yield 2 rolled omelets, serving 2

Number Of Ingredients 7

5 thin or medium stalks asparagus, trimmed
4 large or extra-large eggs
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon low-fat milk
1 tablespoon plus 1 teaspoon freshly grated Parmesan
1 tablespoon chopped fresh parsley, dill, chives, tarragon, or a combination
1 tablespoon plus 1 teaspoon extra virgin olive oil

Steps:

  • Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside.
  • Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and pepper to taste (about 1/8 teaspoon salt) and 2 teaspoons milk. Whisk 2 teaspoons of the Parmesan and half the herbs into the eggs and mix well.
  • Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, sprinkle half the asparagus down the middle of the eggs, then jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs, Parmesan herbs, and asparagus, and serve.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 6 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS, MUSHROOM AND CHEESE OMELET WITH HERBS



Asparagus, Mushroom and Cheese Omelet With Herbs image

Truly outstanding! Try this omelet if you want something a bit different than the usual, you will be glad you did. Tip: I use frozen asparagus spears that I lightly steam along with the fresh mushrooms in the microwave.

Provided by BecR2400

Categories     Breakfast

Time 15m

Yield 1 Omelet, 1 serving(s)

Number Of Ingredients 9

2 -3 large eggs
1 tablespoon water
1 dash ground black pepper
1/8-1/4 teaspoon finely chopped fresh thyme
3 -4 asparagus spears, lightly steamed
1 -2 italian brown button mushroom, in 1/4-inch thick slices, lightly steamed
2 tablespoons unsalted butter
1/4 cup shredded cheddar cheese
1 sprig fresh thyme, for garnish (optional)

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.

ASPARAGUS OMELET



Asparagus Omelet image

I love this recipe as a way to get kids comfortable with cooking. An omelet is an easy meal and this one is actually served open-faced, so there's no tricky flipping or folding involved. Add my asparagus salsa for a really fresh crunchy note that contrasts nicely with the tender eggs and asparagus.

Provided by Carla Hall

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 16

5 thin spears asparagus
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 large eggs
1/4 teaspoon chipotle powder
2 tablespoons unsalted butter
Asparagus Salsa (optional):
8 ounces thin asparagus, trimmed and roughly chopped (1 cup)
1/2 cup roughly chopped carrots (1 medium carrot, peeled)
1/2 cup roughly chopped radishes (about 4 small radishes)
1/4 cup roughly chopped red onion (1/2 medium red onion)
1/4 cup finely chopped fresh dill
1/4 cup thinly sliced scallions (2 scallions, green and white parts)
1 serrano chile, seeded and finely diced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • For the omelet: Trim the ends of the asparagus spears by holding the bottom end of each spear in your hand and bending gently to snap off the end. Drizzle the asparagus with the oil and sprinkle with salt and pepper. Heat a small nonstick saute pan over medium-high heat. Add the asparagus and cook until crisp tender, about 2 minutes. Transfer the asparagus to a plate and set aside. Wipe out the saute pan.
  • To make the omelet, whisk together the eggs, 1 tablespoon water and chipotle powder. Melt the butter in the saute pan over medium heat, then pour in the egg mixture. Allow to cook, undisturbed, until the edges set completely, 2 minutes. Sprinkle a little salt and pepper over the top, then place the cooked asparagus spears on top. Cover and cook until the eggs set, 2 minutes. Slide the omelet onto a plate. Garnish with the Asparagus Salsa if desired.
  • For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
  • Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.

ASPARAGUS OMELETTE



Asparagus omelette image

A quick and easy asparagus omelette that makes the most of seasonal greens. Serve up this veggie supper for two with pesto and crunchy seeds

Provided by Elena Silcock

Categories     Brunch, Lunch, Supper

Time 20m

Number Of Ingredients 4

large bunch of asparagus , sliced in half lengthways
6 large eggs
145g tub fresh pesto
2 x 25g seeds snack packs (we used Munchy Seeds)

Steps:

  • Heat grill to high. Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto. Take half of the asparagus out of the pan, then spread out the rest. Pour over half the egg mixture. Cook for a few mins on the hob before finishing under the grill. Fold over, then repeat with the rest of the ingredients. Drizzle the remaining pesto over the omelettes and sprinkle the seeds on top.

Nutrition Facts : Calories 763 calories, Fat 64 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 2.3 milligram of sodium

ASPARAGUS, GRUYèRE, AND TARRAGON SOUFFLEED OMELET



Asparagus, Gruyère, and Tarragon Souffleed Omelet image

Categories     Mixer     Cheese     Egg     Onion     Brunch     Bake     Vegetarian     Asparagus     Tarragon     Simmer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

1/2 pound asparagus, trimmed
1 medium red onion, sliced thin
1 1/2 tablespoons unsalted butter
a pinch of sugar
2/3 cup coarsely grated Gruyère
1 tablespoon minced fresh tarragon leaves, or to taste
4 large eggs, separated
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 375°F. In a 10-inch non-stick skillet simmer the asparagus in water to cover for 3 to 5 minutes, or until it is just tender. Drain the asparagus, rinse it under cold water, and pat it dry with paper towels. Cut the asparagus crosswise into 1/4-inch pieces and transfer the pieces to a bowl. In the skillet cook the onion with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring frequently, for 5 minutes. Add the sugar, cook the mixture, stirring, for 3 to 5 minutes, or until the onion is golden, and transfer the mixture to the bowl. Stir in the Gruyère, the tarragon, and salt and pepper to taste.
  • In the skillet, cleaned, heat the remaining 1/2 tablespoon butter over moderate heat until it is melted, tilt the skillet to coat it, and remove it from the heat. In a bowl whisk the egg yolks with the flour and salt and pepper to taste until the mixture is thick and lemon-colored. In another bowl with an electric mixer beat the egg whites with a pinch of salt until they just hold stiff peaks, fold them into the yolk mixture gently but thoroughly, and pour the egg mixture into the skillet, spreading it evenly. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Bake the omelet in the middle of the oven for 7 minutes, or until it is puffed and almost cooked through, spoon the filling down the middle of it, and with a spatula fold the omelet in half to enclose the filling. Bake the omelet in the middle of the oven for 1 minute more, or until the cheese is melted and the omelet is cooked through.

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From spain-recipes.com
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OMELET WITH ASPARAGUS, GRAPE TOMATOES, AND MOZZARELLA
2012-10-17 Instructions. Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.
From fortheloveofcooking.net
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ASPARAGUS, BACON AND CHAMPAîTRE OMELETTE | METRO
Preparation. In a large, ovenproof sauté pan, cook the bacon and asparagus for 5 to 7 minutes. Meanwhile, beat the eggs with the milk and add pepper to taste. Pour the egg mixture into the pan. Cover with Le ChamPaître cheese slices and continue baking in the oven for 10 to 15 minutes, according to the doneness level desired.
From metro.ca
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ASPARAGUS & GOAT CHEESE OMELETTE
2015-05-04 1 Tbsp low-fat, soft goat cheese. 1 Tbsp green onion, thinly sliced. Fresh ground pepper to taste. 1. Add butter to a non-stick frying pan over medium heat and swirl the pan around, allowing it to melt and coat the pan. 2. Toss in asparagus, turning frequently, and cook for about 3 minutes. Transfer asparagus to a plate and return pan to the stove.
From strongfitnessmag.com
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THREE-INGREDIENT PUFFY ASPARAGUS AND FETA OMELETTE RECIPE
2022-05-16 6 eggs 1 bunch of asparagus, thicker spears halved lengthways 50g marinated feta cheese, crumbled, plus 2 tbsp of the marinating oil Parsley leaves, to serve ...
From telegraph.co.uk
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ASPARAGUS AND GRUYERE OMELET - BRUNCH RECIPES
2008-03-21 Directions. In 2-quart saucepan, heat olive oil on medium. Add asparagus and 2 tablespoons water. Cook 5 minutes or until tender-crisp; remove from heat. Shred Gruyère cheese. Preheat oven to 200 ...
From goodhousekeeping.com
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ASPARAGUS AND PARMESAN OMELET OR FRITTATA - THE NEW YORK TIMES
2008-07-29 1. Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside. 2. Break 2 …
From nytimes.com
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OMELETTE SOUFFLé - WITH ASPARAGUS AND GOAT CHEESE
2022-04-28 Once hot, lay the asparagus and green onions in the pan all facing the same direction and let cook for 1 minute. Pour the egg mixture on top and cook until puffed and golden on the bottom, about 5-7 minutes. If using, crumble the remaining 1 ounce of goat cheese on top and then carefully fold one side of the omelette over using a large spatula ...
From runningtothekitchen.com
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FLUFFY OMELET WITH ASPARAGUS RECIPE -SUNSET MAGAZINE
1 tablespoon butter. Directions. Step 1. 1. Cut asparagus into 1/2-inch lengths. In a 1 1/2- to 2-quart pan over high heat, bring 1 quart water to a boil. Add asparagus and cook until bright green and just tender when pierced, about 2 minutes. Drain, rinse with cold water, and drain again. Step 2.
From sunset.com
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ASPARAGUS OMELET - GOOD HOUSEKEEPING
2006-12-03 Drain asparagus; rinse with cold running water to stop cooking. Sprinkle cheese with pepper. To make Omelets: In medium bowl, with wire whisk, beat eggs, water, and salt. For each omelet, in ...
From goodhousekeeping.com
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ASPARAGUS SOUFFLé OMELETTE WITH MALTESE SAUCE | RICARDO
Omelette. With the rack in the middle position, preheat the oven to 375°C (190°F). Butter an 8-inch (20 cm) glass pie dish. In a bowl, dissolve the cornstarch in the milk. Add the eggs. Season with salt and pepper and whisk to combine well. Pour the mixture into the pie dish.
From ricardocuisine.com
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EASY ASPARAGUS OMELET - HY-VEE RECIPES AND IDEAS
Step 1. Preheat broiler. Cut asparagus tips into 3-inch lengths, then cut remaining asparagus stalks on slight diagonal into 1/4-inch-thick slices. Toss asparagus tips in small bowl with oil to coat. Whisk eggs, salt and pepper in a large bowl to blend well. Step 2.
From hy-vee.com
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Top Asked Questions

How do you cook an omelette in a skillet?
Directions. 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 one side with cream cheese and asparagus. Fold omelet in half.
What do you serve with asparagus omelette?
Asparagus omelette recipe | BBC Good Food A quick and easy asparagus omelette that makes the most of seasonal greens. Serve up this veggie supper for two with pesto and crunchy seeds A quick and easy asparagus omelette that makes the most of seasonal greens.
What is the best way to cook asparagus with eggs?
Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto. Take half of the asparagus out of the pan, then spread out the rest. Pour over half the egg mixture. Cook for a few mins on the hob before finishing under the grill. Fold over, then repeat with the rest of the ingredients.
How to cook Ham in a pan with asparagus?
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.

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