Prosciutto and Onion Omelette

Prosciutto and Onion Omelette

by Francisco Ray 1 year ago
4.5 (4)
20 minutes
529.3 kcal
10.8 g carbs
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. 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. 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. 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