Asparagus And Ham Mini-Omelets Recipe

Summary

Difficulty LevelEasyCuisine
CourseMain Ingredient

Ingredients

 Soy sauce1 1⁄4 Cup (20 tbs)
 Rice vinegar1⁄4 Cup (4 tbs)
 Sesame oil2 Tablespoon
 Hot chili pepper1 , cut into thin rounds
 Vegetable oil1 Tablespoon
 Asparagus spears1⁄2 Pound, chopped into 1/4 inch pieces to make 1 cup
 Green onions2 , chopped (White And Green Parts)
 Garlic1 Clove (5 gm), minced
 Water1 Tablespoon
 Smoked ham2 Ounce, chopped
 Eggs4 Large
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 970 Calories from Fat 599

% Daily Value*

Total Fat 67 g103.7%

Saturated Fat 13.1 g65.6%

Trans Fat 0 g

Cholesterol 882.2 mg

Sodium 19644.4 mg818.5%

Total Carbohydrates 36 g12%

Dietary Fiber 4.8 g19%

Sugars 10.9 g

Protein 58 g115.1%

Vitamin A 63% Vitamin C 68.4%

Calcium 26% Iron 73.2%

*Based on a 2000 Calorie diet

Directions

To make dipping sauce, combine soy sauce, rice vinegar, sesame oil, and chili pepper.
Set aside.
To make omelets, preheat griddle on appropriate setting for 5 minutes, then reduce to cook setting.
Spread vegetable oil on griddle and place asparagus, green onions, and garlic on top; sprinkle with water.
Cook 4 to 5 minutes, or until asparagus is tender-crisp, turning occasionally.
Add ham and cook 1 minute longer.
Transfer mixture to plate and let cool to lukewarm.
In medium bowl, whisk together eggs, salt, and pepper.
Pour egg mixture by 1/4 cupfuls, two at a time, onto griddle.
Place about 1/4 cup of the vegetable mixture in the center of each egg circle; using a nonstick pancake turner, pull the edges of the cooked eggs up over vegetables to form patties.
Cook about 2 minutes, or until eggs are set, turning carefully after half the time.
Repeat with remaining ingredients.
Serve with individual bowls of sauce for dipping.
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