Omelet Quesadilla with Prosciutto and Smoked Chicken

(Makes 1 quesadilla)

Ingredients

3 whole	Eggs, large, beaten
30 mL (2 tbsp)	Whipping cream
Pinch	Kosher salt
Pinch	Fresh ground black pepper
10 mL (1/2 tbsp)	Butter
5 mL (1 tbsp)	Grape seed oil
1/4 pc	Red pepper, small dice
125 mL (1/2 cup)	Button mushrooms, sliced
125 mL (1/2 cup)	Smoked chicken, medium diced
125 mL (1/2 cup)	San Daniele Prosciutto, sliced
60 mL (1/4 cup)	Scallions, thinly sliced
250 mL (1 cup)	Grated mozzarella and/or cheddar
2 pc	Large tortilla, or roti wraps

Method

Preheat an indoor grill to 180ºC (350ºF).
Combine eggs, cream, salt and pepper; whisk well. Set aside.
Preheat a non-stick pan to medium heat and add butter and oil. Add diced peppers and sliced mushrooms. Sauté until vegetables are tender, add smoked chicken and prosciutto. Whisk eggs one more time before pouring into the preheated pan. Stir slowly once the eggs have been added. Reduce heat to low and place a lid on the pan, allowing omelet to slowly cook for about 30 seconds.
Remove lid and top omelet with scallions and half the cheese. Place one tortilla or roti over the omelet. Lift the pan and flip the omelet onto a plate and slide it on the hot grill, shell side down.
Top the omelet with the remaining cheese and place the second tortilla or roti shell on top.
Rotate the omelet on the grill to create cross marks, and then flip it over using a wide spatula to grill the other side.
Remove from grill, cut into wedges. Serve hot.

Assembly

Cut the quesadilla into 6 wedges and place on a platter. Put a tablespoon of the bean salsa on top of each wedge. Directly in front of the wedge, put a dollop of the chive sour cream, topped with a dollop of the guacamole.