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My review
Prosciutto and Onion Omelette
mr.bishop
"Inspired from a favorite pasta sauce, I modified this and put it in an omelet one morning at the cottage."
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Ingredients
35 m servings 529 calsOriginal recipe yields 1 servings (1 omelette)
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Directions
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Prep
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Ready In
- 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.
- 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.
- 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; 30.7 g fat; 10.8 g carbohydrates; 30.3 g protein; 247 mg cholesterol; 1088 mg sodium. Full nutrition
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Reviews
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Newest
1/1/2016
I made this for brunch on New Year's Day - perfection! The wine adds so much depth of flavor, as well as the prosciutto and onions. I used Chardonnay instead of Pinot Grigio bc that's what I h...
11/14/2015
A must have for the adult table at your next brunch. This is also a great "brenner" candidate. I used prosciutto crudo seeing that it isn't stated in the ingredients list which to use. I didn't ...