Try this Leek and Prosciutto Omelet recipe, or contribute your own.Suggest a better description
Heres one -- I dont know the name of where it came from, but heres 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, saute 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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|Serving Size: 1 Serving (1101g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 926 (63%)|
|Amt Per Serving||% DV|
|Total Fat 102.9g||137 %|
|Saturated Fat 31.5g||157 %|
|Monounsaturated Fat 40.6g|
|Polyunsanturated Fat 14g|
|Cholesterol 4230mg||1302 %|
|Sodium 1561.7mg||54 %|
|Potassium 1412.3mg||37 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 8.2g|
|Protein 126.2g||180 %|
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Calories per serving: 1465
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