Ham & Asparagus Omelette 
Nutrition
Per serving:
518 calories
36 g protein
12 g carbohydrate
2 g fiber
36 g fat
11 g saturated fat
706 mg cholesterol
1429 mg sodium
Ingredients
| 1-1/2 tsp | Olive oil or clarified butter |
| 6 oz | Egg batter (recipe follows) or liquid eggs |
| 2 oz | Lean ham, thinly sliced |
| 3 oz (4-8 whole spears, depending on thickness) | Asparagus, cooked and hot |
| 2 oz (1/4 cup) | Thank You® Brand Aged Cheddar Cheese Sauce, hot |
| 1 tbsp | Green onion tops, sliced |
| Sprinkle | Chipotle powder |
| |
| Egg Batter: (11 servings) | |
| 2 qts | Beaten eggs (or liquid eggs) |
| 1/2 cup | Half & half |
| 1/2 tsp | Salt |
| 1/4 tsp | Ground pepper |
Procedure
- Heat oil or clarified butter over a hot flame in a nonstick 8″ skillet.
- Add egg batter and stir vigorously, scraping sides and bottom well, until omelette is almost completely set. Remove pan from heat.
- Cover eggs in pan with ham, then lay hot asparagus spears across the center so they are directly in line with the pan’s handle.
- Cover asparagus and ham with 3 Tbsp of the cheese sauce. Sprinkle with half the green onions and set under a broiler or cheese melter to raise the eggs (about 1 minute). Roll the omelette out onto a plate, and garnish with the rest of the cheese sauce and green onion. Sprinkle with chipotle powder and serve.
Yield: 1 Serving
Chef's Tip:
Rolling the omelette out onto a plate will be difficult if the asparagus isn’t pointing in the right direction.
Nutrition
Per serving:
518 calories
36 g protein
12 g carbohydrate
2 g fiber
36 g fat
11 g saturated fat
706 mg cholesterol
1429 mg sodium
For questions or to place an order, click here to contact your Bay Valley Foods representative.
Ham & Asparagus Omelette
Ingredients
| 1-1/2 tsp | Olive oil or clarified butter |
| 6 oz | Egg batter (recipe follows) or liquid eggs |
| 2 oz | Lean ham, thinly sliced |
| 3 oz (4-8 whole spears, depending on thickness) | Asparagus, cooked and hot |
| 2 oz (1/4 cup) | Thank You® Brand Aged Cheddar Cheese Sauce, hot |
| 1 tbsp | Green onion tops, sliced |
| Sprinkle | Chipotle powder |
| |
| Egg Batter: (11 servings) | |
| 2 qts | Beaten eggs (or liquid eggs) |
| 1/2 cup | Half & half |
| 1/2 tsp | Salt |
| 1/4 tsp | Ground pepper |
Procedure
- Heat oil or clarified butter over a hot flame in a nonstick 8″ skillet.
- Add egg batter and stir vigorously, scraping sides and bottom well, until omelette is almost completely set. Remove pan from heat.
- Cover eggs in pan with ham, then lay hot asparagus spears across the center so they are directly in line with the pan’s handle.
- Cover asparagus and ham with 3 Tbsp of the cheese sauce. Sprinkle with half the green onions and set under a broiler or cheese melter to raise the eggs (about 1 minute). Roll the omelette out onto a plate, and garnish with the rest of the cheese sauce and green onion. Sprinkle with chipotle powder and serve.
Yield: 1 Serving
Nutrition
Per serving:
518 calories
36 g protein
12 g carbohydrate
2 g fiber
36 g fat
11 g saturated fat
706 mg cholesterol
1429 mg sodium
Chef's Tip:
Rolling the omelette out onto a plate will be difficult if the asparagus isn’t pointing in the right direction.
For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
© 2015 Bay Valley Foods, LLC. All rights reserved.
A TreeHouse Foods Company (NYSE: THS)
