• 1 cup stemmed spinach leaves, washed, well drained
• ½ cup stemmed sorrel leaves, washed, well drained
• 2 ounces cured ham (prosciutto, Texas, Smithfield, or Westphalian)
• 4 ounces mushrooms, thinly sliced
• 4 tablespoons olive oil
• 4 eggs
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 8 leaves fresh tarragon or basil
• ½ cup tomato chutney

Cut the spinach, sorrel, and ham into a fine julienne.

Sauté the mushrooms in 2 tablespoons of the olive oil until tender, about 5 minutes; then set aside to cool.

Beat the eggs with salt and pepper in a bowl. Add the spinach, sorrel, ham, mushrooms, and tarragon, and beat well.

Heat a large omelet pan over medium heat, brush with a tablespoon of olive oil, and pour the egg mixture into the pan.

Reduce the heat to low; cook until the bottom is set and lightly browned and the omelet moves freely in the pan. Flip the omelet over and cook another minute, until the omelet is set and slightly puffed.

Slide onto a warm platter and top with the tomato chutney. Drizzle the remaining olive oil over the top.