Fontina and Prosciutto Omelette
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Omelettes are adaptable to a variety of fillings. Here, tender cured prosciutto is paired with creamy fontina cheese and pungent oregano. For a sweeter herbal flavor, substitute fresh basil.
Ingredients:
- 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 1/2-inch chunks
- Pinch of chopped fresh oregano
Directions:
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.
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.
Serves 1.
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