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Top one half of the omelette with half the ham, Sacla Green Asparagus Sauce, tomatoes, cheese and spring onion and cook until mostly set. Using the spatula, carefully fold the plain side of the omelette over the filing and allow to cook for another minute until the cheese has melted. Feta cheese, oregano, and basil give this colorful veggie-stuffed omelet its distinctive Greek flavor.
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Ingredients requirements Asparagus, Ham and Blue Cheese omelette:
- Take of Fillings
- Require 2-3 Tbsp Small pieces Ham
- Provide 3 Stalks for Asparagus
- You need 1/4 - Red Onion
- Make ready 1 Tbsp of Olives Oil
- Take of Egg Omelette
- You need 2 for Large eggs
- Get 1 Knob Butter
- Prepare 2-3 Tbsp for Blue Cheese
- Provide 1 Tbsp for Milk
- Make ready - Salt&Pepper
- Prepare Chopped Chives
Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Blue cheese adds an extra delicious kick to classic roasted asparagus!
Asparagus, Ham and Blue Cheese omelette start cooking:
- 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.
- Beat the eggs add good pinch of salt and just a little bit of pepper
- 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.
- 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.
- Add blue cheese and our fillings.
- Let it set and make sure there is some liquids left in the eggs before the final fold. Sprinkle with chopped chives and serve.
Ok, I went back and forth on whether this blue cheese roasted asparagus actually counted as a "recipe". But it was so fantastic that I couldn't resist snapping a few pics to share with you. Shock in ice water and pat dry. Place on a sheet of parchment paper and brush with oil. Arrange the cheese over the center and top with asparagus and.
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