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- 5-6 spears green asparagus
- 4 slices steamed ham
- 2 tsp butter
- 3 eggs
- 1 handful baby spinach
- salt, black pepper to season
- Tarsmak cheese sauce

Wash the asparagus, remove the woody parts and cook in salted water with a pinch of sugar for approximately 8 minutes. Dice the ham, brown in a tablespoon of butter, then add the asparagus.
Crack the eggs into a bowl, add salt and black pepper to taste and whip energetically with a whisk. Add the chopped spinach, mix the whole and fry at low heat on both sides in a teaspoon of butter. Place the asparagus with ham on the hot omelette, top with the Tarsmak cheese sauce and roll up.

Enjoy your meal!