Recipe of Quick Baked omelette with ham, Langres cheese and grilled asparagus

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, baked omelette with ham, langres cheese and grilled asparagus. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

The basics of cooking omelettes and a gluten-free crepe. I've spent a portion of my professional chef career making and serving up omelettes at brunches. Everyone in the biz has worked this station before. Tip: To roast peppers, place on baking sheet under broiler.

Baked omelette with ham, Langres cheese and grilled asparagus is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Baked omelette with ham, Langres cheese and grilled asparagus is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook baked omelette with ham, langres cheese and grilled asparagus using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Baked omelette with ham, Langres cheese and grilled asparagus:

1. Take 6 eggs
2. Make ready 120 prosciutto cotto ham or other good quality ham
3. Take 200 g asparagus
4. Get 2 tbsp olive oil
5. Prepare Sea salt
6. Get 1 pinch ground black pepper
7. Take 80 g Langres cheese
8. Prepare Rocket leaves for garnish

Take half of the asparagus out. Try this omelet if you want something a bit different than the usual, you will be glad you did. Tip: I use frozen asparagus spears that I lightly steam along with the fresh mushrooms Place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme. There's no vegetable that says spring more than asparagus, which is harvested from February to June.

Instructions to make Baked omelette with ham, Langres cheese and grilled asparagus:

1. Prep the asparagus by trimming the tick ends of it. Use vegetable peeler to do it. In the mixing bowl whisk the eggs.
2. Pre heat the Bbq to medium. Brush the asparagus with the olive oil and place it directly on the Bbq. Cook for about 3- 4 min from each side.
3. At the same time place fhe pan on the Bbq. Drizzle with little bit of olive oil and let it to heat up. Pour half of the eggy mixture in and let it to cook from the bottom.
4. When omelette is cooked half way from the bottom start adding sliced ham, grilled asparagus and some sliced cheese. Close the lid to cook the omelette from the top. It should take couple of minutes.
5. Helping yourself with the the fish slice slide the omelette from the pan directly to the plate. Decorate with some rocket leaves. Sprinkle with little bit of sea salt (optional) and freshly ground pepper.

Tip: I use frozen asparagus spears that I lightly steam along with the fresh mushrooms Place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme. There's no vegetable that says spring more than asparagus, which is harvested from February to June. The distinctive sweetness of asparagus makes it a good complement to rice, pasta, eggs and fish. Arrange asparagus in prepared pan in a circular pattern. Feta cheese, oregano, and basil give this colorful veggie-stuffed omelet its distinctive Greek flavor.

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