 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
INGREDIENTS:
2 prosciutto slices
3 large eggs
1/2 teaspoon salt (or to taste)
1/4 cup milk
2 tablespoons diced canned
tomatoes, drained
chopped scallions for garnishing
DIRECTIONS:
Cut prosciutto crosswise into
several thin slices, about
1/2-inch wide.
In medium bowl, whisk together
eggs with fork or wire whisk.
Add milk.
Add salt. Mix well.
Melt butter in medium skillet over
medium heat.
Add tomatoes and immediately
pour over egg mixture.
Top with prosciutto strips.
Cover. Cook omelet over
medium-low heat for 5 minutes
or until set.
Sprinkle with chopped scallions.
CLICK HERE for instructions.
Serve immediately.
2 prosciutto slices
3 large eggs
1/2 teaspoon salt (or to taste)
1/4 cup milk
2 tablespoons diced canned
tomatoes, drained
chopped scallions for garnishing
DIRECTIONS:
Cut prosciutto crosswise into
several thin slices, about
1/2-inch wide.
In medium bowl, whisk together
eggs with fork or wire whisk.
Add milk.
Add salt. Mix well.
Melt butter in medium skillet over
medium heat.
Add tomatoes and immediately
pour over egg mixture.
Top with prosciutto strips.
Cover. Cook omelet over
medium-low heat for 5 minutes
or until set.
Sprinkle with chopped scallions.
CLICK HERE for instructions.
Serve immediately.
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
 | |  | |  | |  | |  | |  |
A tangy, elegant omelet sure to please
the pampered palette.
the pampered palette.
Prosiutto Omelet
Adapted from
The Good Egg: More
than 200 Fresh
Approaches from
Breakfast to Dessert
The Good Egg: More
than 200 Fresh
Approaches from
Breakfast to Dessert