Ham Asparagus and Fontina Omelet



Under 30 minutes Without nuts Without peanuts High Calcium

Nutritional Facts Per Serving

33 g
3 g
0 g
Show all nutrition facts

Nutritional Facts

1 5
  • Amount For Serving % Daily Value
  • Calories 440
  • Lipides 33 g
    • Saturated fat  15 g
  • Cholesterol 525 mg
  • Sodium  1120 mg
  • Carbs 3 g
    • fiber  0 g
    • Sugar  2 g
  • Protein 33 g


  • 12 Compliments Large Eggs
  • 1/2 cup Lucerne® Half and Half or Whole Milk
  • salt and freshly ground pepper
  • 1 tablespoon Sensations Extra Virgin 100% Olive Oil
  • 1/2 pound boneless ham, cut into 1/2-inch cubes
  • 1/2 pound thin asparagus, ends trimmed, stalks cut into 1-inch lengths
  • 2 tablespoons Compliments Butter
  • 1/3 pound Smoked Fontina Cheese, shredded


  1. In a large bowl, beat together eggs, half and half, and salt and pepper to taste until well blended; set aside. 
  2. 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.
  3. 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.
  4. 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.
  5. Transfer asparagus to plate with ham; set aside.
  6. Pre-heat broiler to high. Melt butter in frying pan over medium-low heat. Add eggs.
  7. 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.
  8. Repeat a few times until eggs are mostly set, but still very creamy and moist on top, 4-5 minutes.
  9. Remove pan from heat. Sprinkle eggs all over with ham, asparagus, and cheese. Transfer pan to oven. 
  10. Broil omelet about 4 inches from heat until top is set and cheese bubbles slightly, 2-4 minutes (watch closely). 
  11. Remove pan from oven and gently slide spatula around the edges to loosen omelet from pan. 
  12. Very carefully, slide omelet out onto a large platter, flipping pan to fold half the omelet over the other half. 
  13. Cut into 4-5 equal portions and transfer to individual plates to serve.

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