Fontina and Prosciutto Omelette

By á-830

Ingredients

• 2 tsp unsalted butter
• 2 eggs, lightly beaten with 1 tbs milk
• salt and freshly ground pepper, to taste
• 2 thin slices imported prosciutto
• 1 oz Italian fontina cheese, cut into 1/2-inch chunks
• Pinch of chopped fresh oregano

Preparation

Step 1

In a rolled omelette pan or 8-inch nonstick fry pan over medium heat, melt the butter. When the butter has stopped foaming, add the eggs, salt and pepper. Cook, using a wooden or silicone spatula to lift the edges of the cooked eggs while tilting the pan to let the uncooked eggs run underneath, until the eggs are fully cooked, 2-3 minutes.

Lay the prosciutto slices over the eggs and sprinkle the cheese and oregano across the center. Hold the pan over a plate and, using the spatula, roll the omelette away from you, enclosing the filling, then roll the omelette over itself and out onto the plate. Serve immediately.