Main Course Recipes : Asparagus Omelets and Smithfield Ham Hash

Ingredients :

24 eggs
1 and one half cups water
One third cup real bacon pieces
2 cups grated cheddar cheese
One half cup onion, chopped
32 small asparagus spears, cut into one inch pieces and blanched in boiling water
Salt and pepper to taste

Separate egg whites from yolks. Reserve the yolks for later use. Pour the egg whites into a bowl and beat until frothy. Add about 1 and one half cups water to make the mixture runny. Add bacon, cheese and onion and mix well. Add salt and pepper to taste. Bend each asparagus stalk until it breaks and discard the tough stalk end. Cut the other ends into 1-inch pieces. Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender. Drain asparagus and fill the pot with cold water to stop the cooking process. Heat a 9-inch skillet over medium heat. When skillet nice and warm, spray with non-stick spray and add a small amount of the omelet mixture, depending on how many omelets you plan to make. Add 4 to 5 pieces of the asparagus into the omelet mixture in the pan. Cover the pan with a lid and cook for about 3 - 5 minutes depending on the heat of the stove. Lift lid to check the omelet; it should be nice and puffy and starting to firm up but still a little moist on top. Fold omelet in half with a spatula and continue to cook, flipping occasionally, until the entire omelet has firmed up. Repeat for each omelet.

Tips : I use only the egg whites with this recipe so it is a little more healthful than the entire egg.

Smithfield Ham Hash

Ingredients :

One half cup butter
1 onion, chopped
2 and one half cups finely chopped Smithfield Ham
2 and one half cups diced and boiled potatoes
Salt and pepper to taste

Melt one quarter cup of butter in a pan, add onion and saute until onion is tender. Combine onion, Smithfield Ham, potatoes and salt and pepper in a bowl and mix well. Melt remaining one quarter cup of butter in pan and spread out the hash mixture in the pan. Cook over medium heat until brown on the bottom. Turn hash over and cook on the other side until brown. The hash should have a nice brown crust on both sides when done.

Tips : Not much you can do to change this recipe.