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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
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.