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My review
Asparagus Omelet
14
Susan Springstead
"This may sound weird but when mixed together it's awesome. Also it's very low-carb and filling."
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Ingredients
25 m servings 739Original recipe yields 2 servings (1 large omelet)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Notes:
- Any meat or cheese can be added to the omelet.
- More asparagus spears can be added if desired.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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Newest
4/22/2017
This was delicious. I made two minor changes. I was afraid the asparagus would be undercooked so I added it to the sautéed veggies about one minute before they were done. I also used bacon inste...
9/16/2016
Loved it! Great combo of flavors. Mine didn't look the prettiest, but it sure was delicious. I used a combo of Swiss and American cheeses b/c those are my favorites for omelets. I will def be ma...
5/27/2018
Loved it. Easy to make, and a great portion, too. I didn't used the garlic salt, but regular instead which tasted too salty, but next time I just use less.