Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil

Save Recipe
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 serving
Share This Recipe


3 large eggs

Unsalted butter 

Olive oil 

Kosher salt and freshly ground black pepper 

Few slices fresh mozzarella, thinly sliced 

1/2 roasted red pepper, sliced or diced

Few slices paper thin sliced prosciutto 

Fresh basil leaves 


  1. Whisk the eggs in a bowl until light and fluffy and uniform in color.
  2. Melt some butter in a 6-inch nonstick saute pan over medium heat. Sprinkle the beaten eggs with salt and black pepper. Add the eggs to the pan and lightly scramble them with a fork. Spoon a line along the center of the omelet with the cheese, roasted red pepper, prosciutto and basil. Roll the finished omelet onto a serving platter.

Cook’s Note

Bobby roasts his peppers by tossing in oil, seasoning with salt and pepper and roasting on a baking sheet in a 425 degrees F oven until soft and blistered. Put them in a bowl, cover with plastic, let steam and then peel and seed.