Yield: 4 servings
Measure | Ingredient |
---|---|
16 \N | Eggs; (separated) |
8 tablespoons | Mixed Fresh Chopped Herbs; (parsley / basil / |
\N \N | ; thyme) |
200 grams | Fresh Grated Parmesan |
200 grams | Air Cured Ham; (chopped) |
\N \N | Salt and Pepper |
\N \N | Knob of Butter |
1. Beat the yolks together with the herbs, parmesan and ham. Season.
2. Beat the whites until stiff then combine gently folding with the yolk mix.
3. Heat the butter in a large frying pan when just foaming pour in the eggs and cook for 3 minutes over a medium heat.
4. Then place under a medium grill until golden brown and risen.
5. Score down the middle of the omelette. Fold in half and serve with a herb salad.
Converted by MC_Buster.
NOTES : Chef:Mark Wogan
Converted by MM_Buster v2.0l.