Omelette with Green Asparagus and Ham

Ingredients

• 8 eggs
• Salt
• 1 splash Lemon juice
• 4 tbsp flour
• 2 tbsp milk (1.5% fat)
• 20 g butter (1 tbsp)
• 300 g green asparagus
• 80 g cream cheese (5% fat; 4 tbsp)
• Pepper
• 240 g cooked ham (8 slices)

Instructions

1. 1.

   Separate the eggs. Whip the egg whites with a pinch of salt and a splash of lemon juice until stiff.

2. 2.

   Whisk together flour, milk, and yolk until smooth. Gently fold in the beaten egg whites.

3. 3.

   Melt 1/4 of the butter in a small ovenproof pan and pour in 1/4 of the batter. Tilt the pan to spread evenly and let set briefly. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 8 minutes until finished. Remove and cool slightly. Repeat to make a total of four omelettes.

4. 4.

   While the omelettes bake, wash the asparagus, peel the lower third, trim the woody ends, and cut across into halves. Blanch the asparagus pieces in boiling salted water for 5–7 minutes. Remove, shock in cold water, and drain well.

5. 5.

   Spread a thin layer of cream cheese on one side of each omelette, lightly season with salt and pepper, top with ham and asparagus, fold together, and serve.