Ingredients:
• 8 eggs
• 1/4 cup heavy cream or milk
• Salt and pepper to taste
• 4 teaspoons butter or vegetable oil
• 4 prepared crepes, 9-inch diameter*
• 1 1/3 cups (10 oz.) diced Rostello
 Roasted Ham
• 1 cup grated swiss or cheddar
cheese
• 1 cup diced tomatoes
• Dried oregano to taste
*Flour tortillas can be substituted for
crepes.
|
Directions:
1. In a medium bowl beat eggs; add cream, salt and pepper. Mix well.
2. Heat a medium sauté pan over medium heat; add a teaspoon of butter or oil and heat until melted. Place a crepe in sauté pan. Pour 1/2 cup of egg mixture over the crepe. Make sure the egg mixture covers the crepe completely.
3. Cook the crepe and omelet until three-quarters cooked; sprinkle 1/3 cup Rostello Roasted Ham, 1/4 cup cheese, 1/4 cup tomatoes and oregano over egg. Fold the crepe and omelet in half on top of itself, forming a half moon shape.
4. Heat for an additional minute and place in warm oven to keep hot. Repeat the crepe and omelet cooking until four are done.
Back To All Recipes
|
 |
