Asparagus, Ham And Cheese Souffle Omelette - cooking recipe

Ingredients

3 None eggs, separated
2 tbsp water
1 tbsp butter
2 tbsp grated Cheddar cheese
4 slices shaved ham
4 None asparagus spears, steamed
2 None thick slices sourdough bread, toasted

Preparation

Preheat the oven to 350\u00b0F. Beat egg whites in a medium clean, dry bowl with an electric mixer until frothy. Add water and salt and continue beating until firm peaks form.
In a separate bowl, beat egg yolks 5 mins or until pale and thick. Gently fold into egg white mixture.
Melt butter in a 9 inch ovenproof, nonstick skillet on medium heat until foaming. Swirl to coat surface. Pour egg mixture into pan; cook 30 seconds. Transfer pan to oven.
Bake 8-10 mins or until puffy and set. Using the back of a spoon, make a shallow indentation on one half of the omelette, about 1 inch from center. Sprinkle with cheese; top with ham and asparagus. Fold top over filling, then slide onto serving plate. Cut omelette in half; serve with bread.