Name: Leek and Prosciutto Omelet
Ingredients: 3 Leeks; thinly sliced, (white part only); 1 tb Olive oil; 4 Eggs; Salt and pepper to taste; 1/2 ts Dried tarragon; 3 tb Chopped parsley; 3 oz Thinly sliced prosciutto or ham; 1/4 c Freshly shredded Romano or Parmesan cheese

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

3		Leeks; thinly sliced, (white part only)
1	tb	Olive oil
4		Eggs
		Salt and pepper to taste
1/2	ts	Dried tarragon
3	tb	Chopped parsley
3	oz	Thinly sliced prosciutto or ham
1/4	c	Freshly shredded Romano or Parmesan cheese

INSTRUCTIONS

Here's one -- I don't know the name of where it came from, but here's the
URL http://bpe.com/food/recipes/ferrary/index.html
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@aol.com on Feb 19, 1998

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