Prosciutto and Onion Omelette

Prosciutto and Onion Omelette

Step your omelet-game up a notch by filling your eggs with prosciutto, onion, and tomato cooked in white wine. Don't forget cheese!

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
529 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Prosciutto and Onion Omelette
Prosciutto and Onion Omelette

Ingredients

  • 1 egg
  • ⅓ cup egg whites
  • 1 teaspoon olive oil
  • 2 ½ slices prosciutto
  • ½ small yellow onion, sliced
  • ½ tomato, diced
  • ½ cup Pinot Grigio
  • 1 ounce shredded Cheddar cheese, divided

Categories

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