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1
To make omelets, using 2 eggs each, make variations using the above ingredients.
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2
For the first omelet, combine 1 clove of garlic, spinach, artichokes, eggs, and mix well.
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3
Fry in a small omelet pan with olive oil.
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Flip and cook other side, then transfer to a plate.
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5
For the second omelet, saute the red bell pepper, and jalapeno with 1 garlic clove.
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Cook until pepper is softened.
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Add the prosciutto, 2 eggs, and cook flat, then flip and cook the other side.
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Transfer to a plate.
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For the third omelet, saute the asparagus with the remaining garlic, and cook until asparagus is tender.
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Pour 2 beaten eggs and chives over asparagus, and cook until done on first side.
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Flip, cook other side, and transfer to a plate.
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Repeat each step for each omelet depending on how many omelets you wish to serve.
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13
Preheat the broiler.
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14
To make the sauce, melt the butter in a saucepan, sprinkle with the flour and cook for 1 to 2 minutes over medium low heat until flour begins to turn golden.
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15
Remove from heat; add milk, and stir, mixing well.
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Return to heat and stir as it cooks, thickening the sauce.
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Stir in the cheese, and season with salt, pepper, and cayenne pepper.
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To serve, plate the omelets, pour cheese sauce over, sprinkle with grated Parmesan, and broil until lightly browned.
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Serve immediately.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
