OMELETTE ASPARAGUS AND HAM


Ingredients

4 fresh eggs,

6 asparagus,

2/3 slices of ham,

2 tablespoons grated Parmesan cheese,

Salt to taste,

pepper as needed,

oil

1 onion

Boil the asparagus for 10 min and then brown them quickly in an extra virgin olive oil tablespoon of olive oil with onion.

Put aside the asparagus, in the same pan put a half tablespoon of oil and sauté the ham cut into strips.

In a bowl put the whole whip eggs with a little salt and pepper, add the asparagus and ham.

Pour the mixture into a pan with extra virgin olive oil well heated. Cook on both sides and the omelet is ready!


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Dr. Irene Meliciani     

Tel. München: +49 (0)89 231 65973

                               +49 (0)15758878467

Physiotherapie - Wellness an der Universität

Adalbertstrasse 8 a, 80799 München

Tel. Capalbio: +39 (0)5641886458

                             +39 3407168480

Via Origlio 37, 58011 Capalbio Scalo