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Asparagus, Prosciutto and Parmesan Omelet

Mark Straussman's Asparagus, Prosciutto and Parmesan Omelet + Chopped Chicken Salad with Balsamic Dressing
Mark Straussman's Asparagus, Prosciutto and Parmesan Omelet + Chopped Chicken Salad with Balsamic DressingZach Pagano / TODAY


  • 3 eggs
  • 1 tablespoon whole milk
  • Kosher salt
  • 1 tablespoon clarified butter
  • 4 stalks asparagus, and cut into 1/2-inch pieces and blanched
  • 1/4 cup plus 1 tablespoon shredded or grated Parmigiano Reggiano cheese, divided
  • 2 thin slices prosciutto di Parma or similar ham
  • Large handful greens, tossed with 1 tablespoon simple vinaigrette

Chef notes

At Freds at Barney's, we offer a different omelet every day, but this is one of the most popular.



Crack the eggs into a large mixing bowl and whip them until they are very well mixed, almost creamy. Add the milk and a sprinkling of salt and mix again.


Warm the clarified butter in an 8-inch nonstick pan over medium heat. Pour the egg mixture into the pan and turn off the heat to make sure the pan does not get too hot.


Shake the pan slightly to distribute the eggs, and turn the heat back to medium. Let the eggs cook slightly, and then use the spatula to gently slide the cooked eggs and allow the uncooked eggs to flow into their place, shaking the pan gently to keep distributing them. When the eggs are about half cooked, place the asparagus, 1/4 cup Parmesan, and prosciutto in a strip down the middle of the egg mixture.


Whenever the pan gets too hot, and it seems like the eggs will brown, simply raise it off the burner for a few seconds. Keep gently moving any liquid eggs so that they flow to the bottom of the pan. When the eggs are cooked to your liking (I like my omelets a little runny, but you may prefer them well done), use the spatula to gently fold just one third of the omelet to the center. (You'll make the final fold as you transfer the omelet to the plate.) Remove the pan from the heat and tilt it a little so that the folded third is at the higher point. Use the spatula to help roll the eggs out of the pan onto the plate; as they slide out they will roll over the unfolded third, so that they end up resembling a burrito (although one with open ends).


Sprinkle the remaining tablespoon of Parmesan cheese on top and serve with the mixed salad.

Excerpted from the book The Freds At Barneys New York Cookbook by Mark Strausman; with Susan Littlefield. Copyright © 2018 by Mark Strausman. Reprinted with permission of Grand Central Life & Style. All rights reserved.

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