October 1, 2011
Photo: American Egg Board
From: Chef Ouita Michael, Holly Hill Inn, Frankfort, KY. Yield: 12 servings.
1 cup prepared white sauce
¾ cup Fontina cheese, shredded
1 tsp. white truffle oil (or garlic oil)
to taste, salt and pepper
to taste, fresh grated nutmeg
3 portabella mushroom caps
¼ cup olive oil
to taste, salt and pepper
36 asparagus spears, trimmed
18 large eggs, beaten
as needed, olive oil
12 10" spinach-flavored tortillas
For Fontina Cream: In small saucepan over medium-low heat, heat white sauce until simmering. Remove from heat; stir in Fontina cheese until melted. Stir in truffle oil; season to taste with salt, pepper and nutmeg. Cover and keep warm.
Thinly slice mushrooms, drizzle with ¼ cup olive oil and season to taste with salt and pepper. Transfer to spray-coated baking sheet and roast in 350°F oven until tender, about 10 minutes. Remove and set aside.
Blanch asparagus spears in boiling water for 2 minutes. Drain; set aside.
Working in small batches, portion 3 oz. eggs into a heated, spray-coated 10" nonstick omelet pan. Cook over medium heat about 2 minutes until omelet is firm throughout with no visible liquid remaining.
For each wrap: Spread about 2 Tbsp. Fontina Cream onto surface of a tortilla. Place an omelet over cream. Lay 3 asparagus and 3-4 mushroom slices across lower center of the tortilla. Roll up the omelet, burrito-style, and brush lightly with olive oil. Cook in a panini press for 3 to 4 minutes until browned on the outside and heated throughout. Repeat for remaining tortillas. Serve immediately.
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