October 31, 2010

Prosciutto and Cheese Omelette

My husband was walking around the house this morning singing, "omelette time, omelette time, omelette time" over and over and over. Since I got the blindingly-obvious hint, I decided to make a prosciutto omelette for him. Ever since I introduced my husband to prosciutto, he fell in love with it and now we always have it in the house.


  • 7 large eggs
  • 2 tbsp butter
  • 4 slices thinnly-sliced prosciutto, chopped
  • 3 slices american cheese
  • Shredded cheddar cheese
  • Shredded monterey jack cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Onion salt, to taste

  • Beat the eggs very well.
  • Heat the butter a large non-stick skillet over medium-low heat.
  • Pour the eggs into the skillet and season with salt, pepper and onion salt.
  • As the eggs set, lift the edges with a spatula and allow the uncooked portions to spill underneath.
  • Flip the omelette over. Place the prosciutto and American cheese on one side of the omelette.
  • Fold the omelette over the filling. Sprinkle shredded cheddar and shredded monterey jack cheese on top. Cover and cook for 1 to 2 minutes, or until the cheese is melted.
  • Enjoy!

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