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Receta Spinach, Mushroom And Ham Omelette In Lemon Dill Sauce
by Global Cookbook

Spinach, Mushroom And Ham Omelette In Lemon Dill Sauce
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Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 8 lrg fresh mushrooms, wash & coarsely chop
  •     Seasoned salt, to taste
  •     Crushed dry red peppers
  •     Sherry
  • 6 x Large eggs
  • 4 x egg whites
  • 1 dsh salt
  • 1 Tbsp. vegetable oil
  • 4 ounce Virginia baked ham, cut in julienne
  •     strips
  • 1 bn fresh spinach, trim, steam, & well
  •     liquid removed
  •     Fresh parsley, minced
  • 1 x Thin strips red bell pepper
  • 1 x Thin strips yellow bell pepper
  • 1/4 c. butter
  • 1/4 c. all-purpose flour
  • 2 Tbsp. minced fresh chives, Or possibly
  • 2 tsp dry chives
  • 2 Tbsp. minced fresh dill, Or possibly
  • 2 tsp dry dill
  • 1 tsp crushed dry red peppers
  • 1 tsp salt
  • 4 c. skim lowfat milk
  • 2 Tbsp. fresh lemon juice, (2 to 3)
  • 4 x egg yolks

Direcciones

  1. In a medium-sized skillet, heat the extra virgin olive oil and saute/fry the mushrooms. Add in the seasoned salt and a sprinkle of the red peppers. Saute/fry for about 1 minute more, then add in a splash of the sherry. Remove from heat and set aside.
  2. Heat a 14-inch, covered omelette pan on medium heat. In a medium sized bowl, beat together the 6 Large eggs, 4 egg whites, and dash salt. Add in the vegetable oil to the warm omelette pan, then add in the beaten egg mix.
  3. Lift the edges and let the uncooked Large eggs run under. Cover and repeat till the egg mix is nearly cooked. Add in the reserved mushrooms, the ham, and spinach to one half of the omelette. Flip the other half of the omelette over the vegetables and cover till the center is heated through.
  4. Remove from heat and cut into fourths. Place one fourth on each serving plate and spoon the Lemon-Dill Sauce over each serving. Garnish with the parsley and strips of the bell peppers. Serve immediately.
  5. Lemon-Dill Sauce:In the top of a double boiler, heat the butter over simmering water. Stir in the flour, herbs, red peppers, and salt. Whisk in the lowfat milk and continue to whisk till the sauce begins to thicken. In a small bowl, combine the lemon juice and egg yolks and slightly beat together. Add in the lemon juice mix to the sauce, stirring constantly. Continue to cook, stirring occasionally, for about 15 min. Add in more lowfat milk, if needed, to make the sauce a thin consistency. Keep hot in a water bath.
  6. YIELD: 4 SERVINGS
  7. THE OAKS BED & BREAKFAST INNCHRISTIANSBURG, VIRGINIA