I think my subconscious felt the need for redemption after the beef stir fry failure because I woke up this morning, headed to the kitchen and, without thinking, made a delicious omelet. Normally, I wouldn’t write a post about my daily egg breakfast, which usually consists of whatever veggies are in the fridge, but I felt like this one deserved some time in the spotlight.
It may or may not be obvious by now that I’m a little bit obsessed with Prosciutto. To make my addiction worse, my grocery started carrying little packets of diced Prosciutto for only $2.99. See below the packet that I greedily ripped into this morning.
What goes better with Prosciutto than Mozzarella? Not much. And I had just enough Mozzarella left in my fridge for this omelet. Thus, the Italian-Style Omelet was born. I think I learned an important lesson – as long as you make recipes using your favorite ingredients then all will be well in the world. Beef and veggie stir fry rarely makes me weak in the knees so I don’t know what I was thinking trying to make an HRX-worthy stir fry. I mean who gets excited over Bok choy?? (No offense if you do!) I may not be a super successful stir fryer but I am the queen of eggs!
INGREDIENTS (for one omelet):
1 tablespoon olive oil
1 tablespoon diced Prosciutto
A few slices of fresh Mozzarella cheese (about 1/4 of a cup)
1 clove garlic
1 tablespoon fresh basil, torn and divided
Freshly-ground black pepper
Whisk eggs in a bowl.
Heat olive oil in a small skillet over medium-high heat. Add Prosciutto and cook for one minute or until Prosciutto starts to brown. Add garlic and cook for 30 seconds, moving constantly so garlic doesn’t burn.
Turn the heat down to low and add the eggs to the pan. Use a rubber spatula to keep the eggs moving – pull them towards the center of the pan and tilt the pan around so the eggs run to the sides. This helps your omelet cook evenly and keeps it from getting rubbery.
Once the eggs start to set, add a pinch of salt and freshly-ground pepper to taste. Add the Mozzarella slices and half of the basil. Cook for another 30 seconds to let the Mozzarella melt a bit.
Flip one side of the omelet over to cover the other side. Top with the rest of the torn basil.
Healthy Recipe Ecstasy? Yes! This is an easy breakfast to make but it looks and feels gourmet. The salty Prosciutto and the creamy Mozzarella are such a treat in the morning. It’s gluten-free and low-carb so its perfect for anyone with gluten issues or if you’re trying to lose weight. This actually reminds me of one of my favorite appetizers which I will have to make soon – Prosciutto-Wrapped Mozzarella. It sounds simple, like, what’s the big deal? IT’S A BIG DEAL.