Ingredients25 m servings 739 cals
- 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.
- Cook's Notes:
- Any meat or cheese can be added to the omelet.
- More asparagus spears can be added if desired.
Per Serving: 739 calories; 48.8 g fat; 6.4 g carbohydrates; 67.1 g protein; 532 mg cholesterol; 4191 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...
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...