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Italian omelette

For breakfast or brunch this is a gorgeous and easy dish to make. You can use other prosciutto and add a slice or two of mozzarella  if you like it gooey! Don’t add salt to the eggs as the Parma ham and the Parmesan are rather salty! Serve it with a green salad and toast or crusty fresh bread.
Print Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 1 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 medium eggs
  • 4 cherry tomatoes or 2 sundried tomatoes in oil
  • 2 slices of Parma ham
  • Few basil leaves
  • 1 Tbsp grated parmesan cheese

Method
 

  1. Whisk the eggs slightly then add the Parmesan cheese.
  2. Heat a little oil in a frying pan. When hot pour in the egg mixture and let it spread out. Turn down the heat.
  3. Cut the tomatoes in half, the sundried tomatoes into thin strips. Put these on one half of the omelette. Put the Parma ham on the other half.
  4. Put the lid on and let it steam for about 5 minutes, until the egg sets on the surface. Scatter the bail leaves all over.
  5. Gently fold the omelette in half, cook for another minute, then serve.