About
This rich and creamy omelette is packed with mascarpone and parmesan cheese and topped with crispy prosciutto and fresh basil to serve.
This makes a great lunch option served with a light salad or green vegetables.
Ingredients
- 3 medium raw egg
- 2 slice prosciutto
- 1 tablespoon, grated parmesan cheese
- ½ tablespoon basil, fresh
- ½ tablespoon olive oil
- ¼ cup mascarpone
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the oil in a skillet over a medium heat and add the prosciutto. Cook for 2-3 minutes or until crisp and golden. Remove from the pan with a slotted spoon and set to one side.
- Crack the eggs into a mixing bowl and add the cheeses, salt and pepper. Beat together to combine leaving small chunks of mascarpone in the mixture.
- Pour the beaten egg mixture into the skillet and leave to settle and cook over a medium heat. Once the egg has cooked around the edges, use a spatula to carefully ease the cooked egg away from the sides of the pan, allowing any uncooked egg to flow underneath.
- Once the omelette is set and cooked through, carefully slide onto a plate and top one side with the crispy prosciutto and scatter over the fresh basil. Fold in half to serve.
Nutrition Facts
- Servings: 1
- Calories: 573.4kcal/2399.3kJ (per serving)
- Fat: 50.5g (per serving)
- Carbs: 4.2g (per serving)
- Protein: 25.3g (per serving)
