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Ingredients35 m servings 529 cals
Original recipe yields 1 servings (1 omelette)
- 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.
Per Serving: 529 calories; 30.7 g fat; 10.8 g carbohydrates; 30.3 g protein; 247 mg cholesterol; 1088 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...