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Prosciutto and Onion Omelette

Rated as 4.33 out of 5 Stars

"Inspired from a favorite pasta sauce, I modified this and put it in an omelet one morning at the cottage."
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35 m servings 529
Original recipe yields 1 servings (1 omelette)


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  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 10.8 30.3 247 1088 Full nutrition

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Read all reviews 3
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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...

Just okay.

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 ...