House Omelette Recipe
Country Ham, Provolone, Asparagus, Artichoke-Mushroom Cream, Crisp Parsnips with choice of Side
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Ingredients
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Omelette Ingredients
Method
Omelette Preparation
Prepare the Cream Sauce
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté until softened, about 5 minutes. Add the artichoke hearts and heavy cream, stirring to combine. Simmer for 5-7 minutes, until slightly thickened. Season with salt and pepper, then set aside.
Cook the Parsnips
In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced parsnips and cook until golden brown and crispy, about 7-10 minutes. Season with a pinch of salt and set aside.
Prepare the Omelette
In a mixing bowl, whisk the eggs with salt and pepper until well combined. In a large non-stick skillet, pour in the egg mixture and cook over medium-low heat. As the eggs begin to set, gently lift the edges with a spatula to allow uncooked eggs to flow to the edges.
Add Fillings
Once the omelette is mostly set but still slightly runny on top, add the diced country ham, shredded provolone cheese, asparagus pieces, and the cream sauce on one half of the omelette.
Fold and Serve
Carefully fold the omelette in half and cook for an additional 1-2 minutes until the cheese is melted and the eggs are fully cooked. Slide the omelette onto a plate and serve with crispy parsnips on the side, garnished with fresh parsley.
