Prosciutto and Onion Omelette

Name: Prosciutto and Onion Omelette recipe
Prep time: 15 min
Cook time: 20 min
Yield: 1 omelette
Cuisine: Global
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

by Francisco Ray 1 year ago

4.5 (4)

20 minutes

529.3 kcal

10.8 g carbs

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Description

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

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

serving: 1 omelette

calories: 529.3 kcal

carbohydrates: 10.8 g

protein: 30.3 g

saturated fat: 12.6 g

cholesterol: 247.4 mg

sodium: 1087.6 mg

fiber: 1.5 g

sugar: 5.7 g