Emeril's Vegatable and Cheese Omelet

Ingredients

Cooking Directions

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.

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.

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.

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 courtesy of Emeril Lagasse © 2001