Wednesday, June 17, 2009

Virginia Ham and Spinach Omelet

So close to Virginia... where we love our hams!

2 T. extra virgin olive oil (divided use)
1/2 C. raw spinach leaves, well rinsed in water with a 2 T. of vinegar in it, then rinsed again, drained, and dried (the vinegar rinse should take care of the threat of bacterial contamination)
1 T. minced onion
4 ounces good Virginia ham, diced
3 eggs
2 T. plain yogurt
1/2 teaspoon tarragon
Couple of dashes Tabasco pepper sauce or other hot sauce
1/3 cup cheese of choice, grated (Asiago, cheddar, Swiss, Monterrey jack, pepper jack, etc., or any mixture of these is fine)

Preheat oven to 350 degrees.

Place 8-inch seasoned cast-iron skillet or good quality omelet pan on stovetop over medium heat. Add 1 T. of olive oil to pan. Add ham, spinach, and onion to the hot oil.

Stir until ham warms through, spinach wilts, and onion turns clear. Remove mixture from pan and set aside. In a small mixing bowl, whisk together eggs, yogurt, tarragon, and hot sauce. Place skillet back on stove. Add 1 T. olive oil to skillet and spread to cover entire surface. Pour egg mixture into oiled pan. Cook until bottom is set, then flip egg mixture in pan (If this isn’t something you do regularly and you don’t want to destroy your kitchen attempting it, you can also pull the cooked egg to the center of the pan, and rotate the remaining liquid egg in the pan to cover the oiled surface. Either way, the eggs are cooked through, without leaving an overcooked and tough brown layer on the bottom of the omelet.) Top the cooking eggs with the warm ham, spinach, and onion mixture. Sprinkle grated cheese over top, reduce heat to low, cover, and cook just until the cheese melts. Take off cover. Fold omelet in half.

Serve immediately on warmed plate.

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