Name: Asparagus Omelet with Prosciutto, Shallot, Parmesan & Basil
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 18 eggs; 1 small pkg fresh basil; 170 g Parmesan cheese; 12 slices prosciutto; 2 shallots; black pepper; crushed red pepper; extra virgin olive oil; garlic powder; salt

Asparagus Omelet with Prosciutto, Shallot, Parmesan & BasilAsparagus Omelet with Prosciutto, Shallot, Parmesan & Basil — a 25-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

18 eggs

1 small pkg fresh basil

170 g Parmesan cheese

12 slices prosciutto

2 shallots

black pepper

crushed red pepper

extra virgin olive oil

garlic powder

salt

Instructions

Wash, dry, and snap (or cut) off woody ends of the asparagus; cut spears into 1-inch long pieces. Place in a large bowl.

Wash, dry, and pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl with the asparagus.

Preheat a large skillet over medium-high heat.

While the skillet heats up, peel and mince shallots. Add to the bowl.

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies, basil, and spices; cook, stirring occasionally, until veggies are fork-tender, 5-6 minutes. Transfer to a plate and set aside. (Reserve bowl for the next step and skillet for later use.)

Meanwhile, place eggs, salt, and pepper in the reserved bowl, then whisk to combine.

Cut or tear prosciutto into bite-sized pieces; finely grate Parmesan. Set both aside.

Wipe the skillet clean with paper towels; return to medium-low heat, add more oil, and swirl to coat the bottom.

Add ⅓ of the eggs to the skillet and swirl to cover the bottom. As eggs begin to set, use a spatula to pull cooked edges towards center of the pan. Then tilt the pan, allowing uncooked egg to move to the edges. Cook until just set, pressing the eggs into a smooth layer on the bottom of the skillet.

Arrange ⅓ of the veggies, prosciutto, and Parmesan over one side of the omelet. Fold the omelet in half and continue to cook until filling is warmed through and cheese starts to melt, 1-2 minutes more. Transfer to another plate and loosely cover with aluminum foil to keep warm.

Add more oil to the skillet (2 tsp per omelet), then repeat twice more with remaining eggs and veggies.

To serve, cut omelets in half and divide between plates. Enjoy!

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