Tomato, basil and prosciutto omelette
(from Elyce123’s recipe box)
Source: delicious. January 2005
Prep time: 5 minutes
Cook time: 15 minutes
Serves 2 people
Categories: January
Ingredients
- knob of butter
- 4 slices prosciutto
- 4 large organic eggs
- handful of different coloured small tomatoes, halved and quartered
- small handful of fresh basil leaves
- 1 fresh red chilli, deseeded and finely chopped (optional)
- olive oil, for drizzling (optional)
Directions
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Preheat your grill to high. Heat a small, non-stick frying pan until medium hot. Melt the butter in the pan, then fry the prosciutto until crisp. Remove to a plate, keep warm, and put the pan back on the heat.
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Meanwhile, whisk the eggs in a small bowl and season with sea salt and pepper. Pour into the hot, buttery pan and, using a fork, mix the eggs around to cook a little. Scatter the tomatoes on the top, remove the pan from the heat and place under the hot grill, about 6-7cm away. Continue to cook until the eggs are just cooked and the tomatoes are warmed through.
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To serve, place the prosciutto on top, sprinkle over the basil and chilli, if using. Season with black pepper and finish with a drizzle of olive oil.