Prosciutto and Onion Omelette recipe
All Recipes Breakfast and Brunch Recipes Eggs Omelet Recipes
Ingredients
- 2 ½ slices prosciutto ½ small yellow onion, sliced ½ tomato, diced ½ cup Pinot Grigio 1 teaspoon olive oil 1 egg ⅓ cup egg whites 1 ounce shredded Cheddar cheese, divided
Nutrition Info
- 529.3 caloriescarbohydrate: 10.8 gcholesterol: 247.4 mgfat: 30.7 gfiber: 1.5 gprotein: 30.3 gsaturatedFat: 12.6 gservingSize: -sodium: 1087.6 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Prosciutto and Onion Omelette
Directions
-
Roll each prosciutto slice into a cylinder and cut into 3/4-inch segments, put into a saucepan. Stir onion, tomato, and Pinot Grigio with the prosciutto, cook over medium-high heat until most of the wine has evaporated, about 10 minutes.
Heat olive oil in a small skillet or omelet pan over medium heat. Beat egg and egg whites together in a small bowl, pour into the hot skillet and tilt the skillet around so the egg covers the cooking surface completely. Cook egg undisturbed until no longer wet on top, about 5 minutes.
Pour the prosciutto mixture over one half of the egg, top with Cheddar cheese. Lift the opposing half of the egg with a spatula and fold over the filling. Continue to cook until the cheese melts, about 2 minutes more.