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Smoked Ham and Asparagus Omelette
Ingredients:
Method:
- For each omelette, lightly beat 3 eggs together with a fork and season with salt and pepper.
- Heat 15g butter in a non-stick frypan and pour in eggs, swirling to coat the base of the pan. Gently stir once or twice with a spatula and then allow to begin to set underneath.
- 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. Carefully slide onto a plate and serve with buttered toast.
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