Prosciutto and Onion Omelette


Inspired from a favorite pasta sauce, I modified this and put it in an omelet one morning at the cottage.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
1 omelette


  • 2 ½ slices prosciutto

  • ½ small yellow onion, sliced

  • ½ tomato, diced

  • ½ cup Pinot Grigio

  • 1 teaspoon olive oil

  • 1 egg

  • cup egg whites

  • 1 ounce shredded Cheddar cheese, divided


  1. Roll each prosciutto slice into a cylinder and cut into 3/4-inch segments; put into a saucepan. Stir onion, tomato, and Pinot Grigio with the prosciutto; cook over medium-high heat until most of the wine has evaporated, about 10 minutes.

  2. Heat olive oil in a small skillet or omelet pan over medium heat. Beat egg and egg whites together in a small bowl; pour into the hot skillet and tilt the skillet around so the egg covers the cooking surface completely. Cook egg undisturbed until no longer wet on top, about 5 minutes.

  3. Pour the prosciutto mixture over one half of the egg; top with Cheddar cheese. Lift the opposing half of the egg with a spatula and fold over the filling. Continue to cook until the cheese melts, about 2 minutes more.

Nutrition Facts (per serving)

529 Calories
31g Fat
11g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 529
% Daily Value *
Total Fat 31g 39%
Saturated Fat 13g 63%
Cholesterol 247mg 82%
Sodium 1088mg 47%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 5%
Total Sugars 6g
Protein 30g
Vitamin C 12mg 60%
Calcium 263mg 20%
Iron 2mg 11%
Potassium 542mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.