News 4 Cooks

May 8, 2013 3:00 PM

Cooking with Chef Kenny Woods

TUCSON - Chef Kenny Woods from North Italian Farmhouse stopped by to show us how to make an Omelette with Prosciutto, Spinach, and White Cheddar

Here is what you need:

0.5 fl oz Canola Oil
4 Whipped Eggs
1 pinch Kosher Salt
Fresh Ground White Pepper
1.5 oz Sautéed Spinach
2 oz shredded white cheddar cheese
2 slices prosciutto
1 piece Garlic Bread

1. Warm oil in a non stick sauté pan, add eggs, salt & pepper-cook just until eggs start to set.
2. Add the spinach & cheese in a straight line across the center of the eggs, place under salamander
until cheese is melted (do not get any color on the eggs.
3. Gently fold the omelet over and place on one side of an oval plate, top with prosciutto & cheese
4. Grill garlic bread evenly on both sides, cut into 3 pieces.


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