Fontina And Prosciutto Omelette

By á-170456

Ingredients

• 2 teaspoons unsalted butter
• 2 large eggs lightly beaten with
• 1 tablespoon milk
• Salt to taste
• Freshly-ground black pepper to taste
• 2 thin prosciutto slices
• 1 ounce fontina cheese cut 1/2" chunks
• 1 pinch chopped fresh oregano

Details

Servings 1

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 to 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.

This recipe yields 1 serving.