- Prep Time
- 10 mins
- Total Time
- 25 mins
- Makes
- 5
Ingredients
- 12
- Compliments Large Eggs
- 1/2 cup
- Lucerne® Half and Half or Whole Milk
- salt and freshly ground pepper
- 1 tbsp
- 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 tbsp
- Compliments Butter
- 1/3 pound
- Smoked Fontina Cheese, shredded
Method
Step 1
In a large bowl, beat together eggs, half and half, and salt and pepper to taste until well blended; set aside.
Step 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.
Step 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.
Step 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.
Step 5
Transfer asparagus to plate with ham; set aside.
Step 6
Pre-heat broiler to high. Melt butter in frying pan over medium-low heat. Add eggs.
Step 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.
Step 8
Repeat a few times until eggs are mostly set, but still very creamy and moist on top, 4-5 minutes.
Step 9
Remove pan from heat. Sprinkle eggs all over with ham, asparagus, and cheese. Transfer pan to oven.
Step 10
Broil omelet about 4 inches from heat until top is set and cheese bubbles slightly, 2-4 minutes (watch closely).
Step 11
Remove pan from oven and gently slide spatula around the edges to loosen omelet from pan.
Step 12
Very carefully, slide omelet out onto a large platter, flipping pan to fold half the omelet over the other half.
Step 13
Cut into 4-5 equal portions and transfer to individual plates to serve.
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