Asparagus And Fontina Omelette
Chef Larry's Recipe
POSTED: 8:07 am PST March 30,
2005
UPDATED: 8:12 am PST March 30,
2005
ARCHIVED RECIPES CONTACT INFO |
- 8 each Eggs, large 1/4 cup Milk Cooking oil as needed 1/4 cup Scallions, minced 1/4 cup Tomatoes, diced 1/4 cup Red and green bell peppers, small dice 1 cup Asparagus, cooked, diced 6 - 8 each Fresh basil leaves, minced 1 tsp. Parsley, chopped Fresh ground black pepper to season 1 1/2 cup Fontina cheese, shredded 8 -12 each Asparagus spears, cooked Fresh berries for service
Combine eggs and milk. Season with salt and pepper. Mix well and reserve. Heat oil in an omelette pan. Portion scallions, tomato, diced asparagus, red and green peppers, saute until tender. Add basil and parsley. Portion beaten egg into pan. Stir and cook until set. Flip or turn omelette. Top with shredded Fontina cheese. Fold omelette and turn out onto warm serving plates. Top with additional Fontina cheese. Serve with asparagus spears and fresh berries. Repeat process to create 4 servings. Makes 4 Servings
Chef Larry's Notes:
Fontina is semi-firm cheese of Italian origin. It has a pale yellow color and a nutty and sweet buttery flavor. There is also a Danish version of Fontina.
Copyright 2004 by 10News.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
