Laurentians-style Ham & Omelet Roll
Preparation time : 20 min
Cook time : 20 min
Portions : 4
Preparation time : 20 min
Cook time : 20 min
Portions : 4
Ingredients
Preparation
- 30mL (2 tbsp) butter
- 4 eggs
- 12 slices Lafleur Original Fresh Bacon
- 500g (1 lb) sliced mushrooms
- 175mL (3/4 cup) goat cheese
- 90mL (6 tbsp) 15% cooking cream
- 15mL (1 tbsp) store-bought sun-dried tomato pesto
- 12 slices Lafleur Authentic Sliced Cooked Ham
- 16 fresh asparagus, blanched
- To taste, salt and pepper
Preparation
- Preheat oven to 180˚C (350˚F).
- In a small skillet, melt a little butter.
- In a bowl, beat one egg and pour into skillet, rotating to cover bottom.
- Cook gently until omelet has set; set aside in a plate and keep warm. Repeat with remaining 3 eggs.
- Cut Lafleur Fresh Bacon slices in 6. In a hot skillet, cook until bacon is crisp and remove excess cooking fat. Add mushrooms and brown; season and set aside.
- In a bowl, mix cheese, cream and pesto.
- On a cutting board, place omelets. Top with successive layers of cheese mix, mushrooms, asparagus and Lafleur Authentic Ham; roll.
- Wrap each omelet in aluminum foil and warm in oven 15 minutes.
Add your own personal touch by using your favourite Lafleur Fresh Bacon…
