Leek and prosciutto omelet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Leeks; thinly sliced, (white part only) | |
| 1 | tablespoon | Olive oil |
| 4 | Eggs | |
| Salt and pepper to taste | ||
| ½ | teaspoon | Dried tarragon |
| 3 | tablespoons | Chopped parsley |
| 3 | ounces | Thinly sliced prosciutto or ham |
| ¼ | cup | Freshly shredded Romano or Parmesan cheese |
Directions
Here's one -- I don't know the name of where it came from, but here's the URL
Low-Fat, High-Flavor Dining
A Continental-Style Garden Buffet or a Country Picnic by Lou Seibert Pappas Using a large non-stick skillet, sauté the leeks in 1 teaspoon of the oil until soft and glazed. Add remaining oil to pan. Beat eggs until blended and mix in salt, pepper, tarragon, parsley and half the prosciutto and cheese. Pour in egg mixture and cook over medium-high heat without stirring until the edges are lightly browned. Sprinkle with remaining prosciutto and cheese. Slip under the broiler to brown the top lightly. Cut into thin wedges to serve. Makes 6 servings.
Posted to recipelu-digest by SuzyWert@... on Feb 19, 1998