Ingredients
- 3 eggs
- Salt, dash to taste
- 1 to 2 tablespoons butter
- 1 to 2 tablespoon chopped basil (fresh, or 1/2 teaspoon dried basil, the fresh is preferred for a deeper fresh herb taste)
- Freshly ground black pepper, to taste
- 17 to 34 grams prosciutto ham (or ham, 2-4 tablespoons chopped)
- 1/2 cup shredded mozzarella cheese (divided)
- 2 tablespoons roasted red peppers (chopped canned or fresh roasted red peppers or pimiento)
How to Make
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Step 1: In a small bowl, whisk the eggs, salt, black pepper, and basil until combined; the eggs don't need to be frothy.
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Step 2: Melt butter, preferably in a 7-inch non-stick skillet, over moderate heat.
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Step 3: When butter sizzles, pour in egg mixture. Tilt pan so eggs cover the bottom. Using a narrow spatula, pull the cooked part of the egg into the center, then tilt the pan to allow the uncooked eggs to flow onto the bottom.
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Step 4: When the omelet is just done to your liking, spoon half side of omelet with the prosciutto or ham, 1/4 cup mozzarella cheese, and red peppers or pimiento. Top with remaining mozzarella.
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Step 5: Slide the filled half onto a plate and fold the remaining half over to cover the filling.
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Step 6: Makes 1 omelet.
Tips & Variations
- Non-stick skillet
We hope you enjoy this recipe!
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