Omelette of asparagus and ham with green leaves

Prepare your ingredients: drain, rinse and chop asparagus;Cut Jamon into bands and onion in small cubes.

Chopping lettuce and spinach, and overlook balsamic vinegar, olive oil and salt to taste

Meanwhile, prepare omellete: in a bowl, beat the eggs, half of the parmesan cheese, half of salt and pepper

Heat a pan, melting butter and adding the beaten eggs.Add the searries, the ham, the onion and the remaining cheese.When the egg is firm, with the help of a froat, double the omelette to shape it

Serve immediately, accompanied by green leaves salad.