Asparagus, Ham and Blue Cheese omelette
Asparagus, Ham and Blue Cheese omelette

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, asparagus, ham and blue cheese omelette. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Asparagus, Ham and Blue Cheese omelette is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Asparagus, Ham and Blue Cheese omelette is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have asparagus, ham and blue cheese omelette using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Asparagus, Ham and Blue Cheese omelette:
  1. Prepare Fillings
  2. Prepare 2-3 Tbsp Small pieces Ham
  3. Take 3 Stalks Asparagus
  4. Get 1/4 Red Onion
  5. Make ready 1 Tbsp Olives Oil
  6. Prepare Egg Omelette
  7. Take 2 Large eggs
  8. Make ready 1 Knob Butter
  9. Make ready 2-3 Tbsp Blue Cheese
  10. Make ready 1 Tbsp Milk
  11. Prepare Salt&Pepper
  12. Take Chopped Chives
Steps to make Asparagus, Ham and Blue Cheese omelette:
  1. Heat the pan (medium heat)and add olive oil and red onion first. Then add ham and asparagus. Move them around and cook them for 1 -2 minutes (just until soften). Then season with salt and pepper.
  2. Beat the eggs add good pinch of salt and just a little bit of pepper
  3. Heat up the pan with medium low heat. Then add butter. Move the pan around. Wait until it’s foaming. Add eggs mixture in the pan.
  4. Take your folk and draw eggs into middle of the pan when eggs just begin to set to create folds. Let it set. (Don’t over do it) We creates folds to add volume and texture into our omelette.
  5. Add blue cheese and our fillings.
  6. Let it set and make sure there is some liquids left in the eggs before the final fold. Sprinkle with chopped chives and serve.

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