GMA Recipe: Vegetable and Cheese Omelet

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Vegetable and Cheese Omelet
From chef and author Emeril Lagasse
2001

Sunny side-up, scrambled, over-easy, oh, no! Not for Emeril Lagasse. He likes his eggs kicked up a notch. Check out three different omelets. Each one is impressive and delicious.

Ingredients

3 large eggs

3/4 teaspoon salt

1/2 teaspoon white pepper

2 tablespoons butter

1/4 cup asparagus tops, diced

1/4 cup sautéed mushrooms

2 tablespoons diced prosciutto or 2 tbsp chopped bacon

3 tablespoons grated fontina cheese

Directions

1. Heat an 8-inch, non-stick sauté pan over medium-high heat. In a mixing bowl, combine the eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk briskly to incorporate well all the ingredients.

2. Add the butter to the sauté pan and quickly pour the eggs into the pan. Using a wooden spoon, swirl the pan and scrape the eggs with the spoon simultaneously. Continue to scrape and swirl the eggs until they start to solidify, but are still moist on the surface.

3. In a small bowl, quickly mix the asparagus, mushrooms, fontina cheese, prosciutto (or bacon if you prefer) and 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour this mixture over the center of the omelet.

4. Using a rubber spatula, fold the farthest edge of the omelet toward the center covering the filling. Shake the pan till the edge closest to you is slightly draped over the ridge of the pan. Hold the handle of the pan with an underhanded grip (like you would hold a violin), and invert the omelet onto a serving platter or plate.

Recipe copyright ©2001 by Emeril Lagasse