Omelette with Prosciutto, Camembert and Tarragon
Get some organic pasture raised eggs, some Italian Prosciutto di Parma, some French Camembert and some fresh Tarragon. Remove the stalks and finely chop the Tarragon leaves.
Take 2 slices of the Prosciutto, trim off most of the fat and chop into pieces.
Take the Camembert and cut several thin slices.
Break 3 eggs into a bowl and beat. Add some fresh ground pepper and a pinch of salt.
Dip a kitchen towel in olive oil and then wipe the bottom and sides of a frying pan to lightly coat it. Briefly saute the Prosciutto in the pan then add the eggs Camembert and Tarragon.
Wait until the bottom has cooked then use a spatula to turn the top into the middle, then turn that into the bottom. Flip the whole thing over and cook for a few more seconds. Slide onto a plate and serve.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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