Spinach, Asparagus And Serrano Ham Omelette
Chef Larry's Recipe
POSTED: 6:54 am PST March 1, 2006
Ingredients
Combine eggs and milk. Season with salt and pepper. Mix well and reserve. Heat oil in a omelette pan. Portion scallion, Serrano ham, spinach and spinach, sauté briefly. Portion beaten egg into pan. Add parsley and chives. Stir and cook until set. Flip or turn omelette. Top with Boursin chees and shredded Swiss cheese. Fold omelette and turn out onto warm serving plates. Top with additional shredded Swiss cheese. Garnish with fresh fruit or berries. Repeat process to create 4 servings. Chef Larry's Notes
Serrano ham is a dry-cure Spanish ham available in specialty meat shops or Spanish food stores. Boursin is a soft herb garlic cheese available in the specialty cheese section of most markets. Makes 4 Servings
- 8 Eggs, large 1/4 cup Milk Fresh ground black pepper to season Salt to season Cooking oil as needed 2 Scallions, minced 1/2 cup Serrano ham, cut into thin strips 2 cups (packed) Spinach leaves, rough chopped 8 Asparagus spears, cooked and sliced 4 oz. Boursin cheese (Herb Cheese) 1 cup Swiss cheese, shredded 1 tsp. Parsley, chopped Fresh fruit or berries for service
Combine eggs and milk. Season with salt and pepper. Mix well and reserve. Heat oil in a omelette pan. Portion scallion, Serrano ham, spinach and spinach, sauté briefly. Portion beaten egg into pan. Add parsley and chives. Stir and cook until set. Flip or turn omelette. Top with Boursin chees and shredded Swiss cheese. Fold omelette and turn out onto warm serving plates. Top with additional shredded Swiss cheese. Garnish with fresh fruit or berries. Repeat process to create 4 servings. Chef Larry's Notes
Serrano ham is a dry-cure Spanish ham available in specialty meat shops or Spanish food stores. Boursin is a soft herb garlic cheese available in the specialty cheese section of most markets. Makes 4 Servings
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