Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil

Name: Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 serving
Ingredients: 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

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 serving

Nutrition Info

Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 serving
Nutrition Info

Ingredients

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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

Directions

Whisk the eggs in a bowl until light and fluffy and uniform in color.
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.