Fork-Roasted Omelette with Prosciutto and Pepper

Name: Fork-Roasted Omelette with Prosciutto and Pepper
Yield: 2
Ingredients: 2 separated eggs; 2 tablespoons of milk; 1/2 tablespoon of mustard; black pepper to taste; 1 1/2 tablespoons of butter or margarine; 1/2 cup of cooked or smoked prosciutto, diced; 1 tablespoon of chopped onion; 2 tablespoons of green pepper, diced

1
2 separated eggs
2
2 tablespoons of milk
3
1/2 tablespoon of mustard
4
black pepper to taste
5
1 1/2 tablespoons of butter or margarine
6
1/2 cup of cooked or smoked prosciutto, diced
7
1 tablespoon of chopped onion
8
2 tablespoons of green pepper, diced

Ingredients

1
2 separated eggs
2
2 tablespoons of milk
3
1/2 tablespoon of mustard
4
black pepper to taste
5
1 1/2 tablespoons of butter or margarine
6
1/2 cup of cooked or smoked prosciutto, diced
7
1 tablespoon of chopped onion
8
2 tablespoons of green pepper, diced

Directions

1
Preheat the oven to moderate temperature (180°C)
2
Beat the whites until frothy
3
In a separate bowl, beat the yolks with milk, mustard, and black pepper until well mixed
4
Gently fold in the whites
5
Melt 1 tablespoon of butter or margarine in a 20 cm diameter frying pan
6
Add the eggs and cook slowly over low heat for 5 minutes or until the bottom is golden brown
7
If the handle of the frying pan becomes flammable, wrap it in aluminum foil and bake for 10 minutes or until the omelette is puffed and lightly golden
8
While the omelette bakes, fry the onion, prosciutto, and pepper in the remaining butter
9
Make a cut in the middle of the omelette, without cutting to the bottom
10
Place the prosciutto mixture on one half and fold the other half over
11
Remove with a spatula and place on a platter
12
Serve 2 people.