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

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

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.