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Compliments Large Eggs
Lucerne® Half and Half or Whole Milk
salt and freshly ground pepper
Sensations Extra Virgin 100% Olive Oil
boneless ham, cut into 1/2-inch cubes
thin asparagus, ends trimmed, stalks cut into 1-inch lengths
Smoked Fontina Cheese, shredded
In a large bowl, beat together eggs, half and half, and salt and pepper to taste until well blended; set aside.
In an ovenproof, 12-inch nonstick frying pan, place 1/2 tablespoon oil over high heat. If your frying pan handle isn’t ovenproof, wrap a thick layer of foilaround it to protect it while broiling.
Add ham and sauté, stirring often, until ham is lightlybrowned, 3-4 minutes. With a slotted spoon, transfer ham to a plate and set aside.
Add remaining oil and asparagus to pan. Season to taste with salt and pepper. Stir often until asparagus is lightly browned and tender-crisp when pierced, 21/2-3 minutes.
Transfer asparagus to plate with ham; set aside.
Pre-heat broiler to high. Melt butter in frying pan over medium-low heat. Add eggs.
Let eggs on bottom begin to set (should happen fairly quickly), then use a spatula to push cooked portion toward center and tilt pan so liquid eggs flow to pan bottom. Do not stir.
Repeat a few times until eggs are mostly set, but still very creamy and moist on top, 4-5 minutes.
Remove pan from heat. Sprinkle eggs all over with ham, asparagus, and cheese. Transfer pan to oven.
Broil omelet about 4 inches from heat until top is set and cheese bubbles slightly, 2-4 minutes (watch closely).
Remove pan from oven and gently slide spatula around the edges to loosen omelet from pan.
Very carefully, slide omelet out onto a large platter, flipping pan to fold half the omelet over the other half.
Cut into 4-5 equal portions and transfer to individual plates to serve.
Nutrition Description: Per serving (1/5 of the recipe):
Saturated Fat: 15
Cholesterol: 525 mg
Sodium: 1120 mg