Fontina and Prosciutto Omelette

Fontina and Prosciutto Omelette

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  • Prep Time


  • Total Time


  • Servings

    Serves 1


  • 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 ½-inch chunks

  • Pinch of chopped fresh oregano


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.


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