Recipe - Leek And Prosciutto Omelet

3 Leeks; thinly cut or sliced up , (white
part only)
1 tablespoon Olive oil
4 Eggs
Salt and pepper to taste
One half teaspoon Dried tarragon
3 tablespoon Chopped parsley
3 ounce Thinly cut or sliced up prosciutto or
ham
One fourth cup Freshly shredded Romano or
Parmesan cheese

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

LowFat, HighFlavor Dining

A ContinentalStyle Garden Buffet or a Country Picnic by Lou Seibert Pappas

Using a large nonstick 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 mediumhigh 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 recipeludigest by SuzyWert@aol.com on Feb 19, 1998