Loaded “Momelet”
Loaded “Momelet”
Loaded “Momelet”
Loaded “Momelet”

Loaded "Momelet"

David Venable

Ingredients

  • 1 Tbsp vegetable oil
  • 2 slices prosciutto, diced
  • 1 cup fresh baby spinach
  • 1 Tbsp red onion, finely diced
  • 1/4 cup jarred roasted red peppers, diced
  • 1 Tbsp unsalted butter
  • 3 eggs, whisked
  • 2 Tbsp garlic & herb spreadable cheese
  • 1/2 Tbsp chives, chopped
  • Salt & pepper, to taste

Directions

Heat oil in a 10" nonstick skillet over medium heat. Add prosciutto. Cook 3‒4 minutes until slightly crispy, stirring occasionally. Remove from skillet, keeping residual oil in pan. Set aside for garnish.

Over medium heat, add spinach, onion & roasted peppers to skillet. Season with salt & pepper. With a spatula, stir for 2‒3 minutes or until spinach is just wilted. Remove from pan & place on a small plate lined with paper towel to drain.

Heat butter over medium heat in skillet. Add eggs & tilt the pan around so they fully cover the bottom. As they set, use a spatula to drag cooked edges toward the middle. Season with salt & pepper to taste. Reduce heat to low.

When bottom appears to be set, but top is still wet, spread cheese down the center & top with cooked spinach mixture. Then roll or fold in half & place on a serving plate. Top with crispy prosciutto & chives.

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