New this month
Get the Allrecipes magazine

Prosciutto and Onion Omelette


"Inspired from a favorite pasta sauce, I modified this and put it in an omelet one morning at the cottage."
Added to shopping list. Go to shopping list.


35 m servings 529 cals
Original recipe yields 1 servings (1 omelette)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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; 30.7 g fat; 10.8 g carbohydrates; 30.3 g protein; 247 mg cholesterol; 1088 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 2
Most helpful
Most positive
Least positive

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...

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 ...