This breakfast is the perfect way to start the day. Its bountiful eggs enveloping melted Sargento® Shredded Swiss Cheese, plenty of asparagus spears and strips of ham add up to a delightful morning meal.
6 asparagus spears, trimmed
2 Tbsp. water
1/4 cup milk
1/8 tsp. pepper
1 Tbsp. butter or margarine
3 oz. ham, cut in thin strips
1/2 cup ( 2 oz.) Sargento® Shredded Swiss Cheese
Arrange asparagus on microwave-safe baking dish with stalk end toward outside; cover with plastic wrap. Microwave on High 3 minutes or blanch in boiling water 2 minutes; set aside.
Whisk together eggs, milk and pepper in small bowl. Place butter in 9-inch skillet; cook on medium until butter melts. Pour in egg mixture; cook on medium 4-6 minutes, or until center is almost set, lifting up edges of omelet with spatula so egg can flow under to cook.
Arrange asparagus, ham and 1/4 cup cheese on half of cooked omelet; fold in half. Sprinkle top of omelet with remaining cheese.