Prosciutto-Wrapped Asparagus and Gruyère Omelette
A buttery, fluffy omelette folded with nutty Gruyère and crispy prosciutto-wrapped asparagus spears.
Recipe Author
Riff Kitchen@riffkitchen
French-inspiredLunchKeto
Prosciutto-Wrapped Asparagus and Gruyère Omelette
A buttery, fluffy omelette folded with nutty Gruyère and crispy prosciutto-wrapped asparagus spears.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 7 cook
- 12 min
- serving
- 1
- effort
- Easy
Chef's note
This is a sophisticated, high-protein lunch that feels indulgent but keeps blood sugar stable.
Method
8 steps · tap one to tick it off
Tips
Start the spears seam-side down. With the loose end of the prosciutto underneath, the heat seals it first, so it stays wrapped as it crisps.
Shred the Gruyère finely. Fine shreds melt in the short time before you fold. Thick pieces stay solid in the middle of the omelette.
Fold while the center is still soft. The omelette keeps cooking in its own heat after folding. A slightly runny middle at the fold becomes just set on the plate.
Swaps
No Gruyère cheese? Swiss, Comté or sharp white cheddar, shredded finely.
No butter? Olive oil, or ghee if you have it. With olive oil the omelette tastes less rich.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container but turn firm and the prosciutto softens.
Freezer: Not worth freezing: the eggs turn rubbery and the asparagus watery.
Reheat: In a covered skillet over low heat until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
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Chef's note
This is a sophisticated, high-protein lunch that feels indulgent but keeps blood sugar stable.
Instructions
Follow the steps to perfection.
Tips
Start the spears seam-side down. With the loose end of the prosciutto underneath, the heat seals it first, so it stays wrapped as it crisps.
Shred the Gruyère finely. Fine shreds melt in the short time before you fold. Thick pieces stay solid in the middle of the omelette.
Fold while the center is still soft. The omelette keeps cooking in its own heat after folding. A slightly runny middle at the fold becomes just set on the plate.
Swaps
No Gruyère cheese? Swiss, Comté or sharp white cheddar, shredded finely.
No butter? Olive oil, or ghee if you have it. With olive oil the omelette tastes less rich.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container but turn firm and the prosciutto softens.
Freezer: Not worth freezing: the eggs turn rubbery and the asparagus watery.
Reheat: In a covered skillet over low heat until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix