Omelet Recipe – Prosciutto and Onion Omelette

Inspired from a favorite pasta sauce, I modified this and put it in an omelet one morning at the cottage.

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

Cooking Directions

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.
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.
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.

Nutrition Facts

• calories529.3
• carbohydrateContent10.8 g
• cholesterolContent247.4 mg
• fatContent30.7 g
• fiberContent1.5 g
• proteinContent30.3 g
• saturatedFatContent12.6 g
• sodiumContent1087.6 mg
• sugarContent5.7 g