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Fontina and Prosciutto Omelette

Fontina and Prosciutto Omelette
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.
Serves 1.
Williams-Sonoma Kitchen.