tsp unsalted butter
eggs, lightly beaten with 1 tbs milk
salt and freshly ground pepper, to taste
thin slices imported prosciutto
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.