8 eggs
1/2 cup whole milk (120 ml)
3 tablespoons butter
1 1/2 cups diced prosciutto (240 g)
1/2 cup grated Parmesan cheese (50 g)
8 eggs
1/2 cup whole milk (120 ml)
3 tablespoons butter
1 1/2 cups diced prosciutto (240 g)
1/2 cup grated Parmesan cheese (50 g)
In a medium bowl, beat the eggs lightly with a hand mixer
Add the milk and just mix to combine
In a large non-stick skillet, melt the butter over medium heat
Reduce the heat, add the beaten eggs, and cook until they start to set
With a spatula, lift the edge of the omelette to allow the uncooked egg to flow to the bottom of the pan and cook
Assemble the filling in the center of the omelette with the prosciutto and Parmesan cheese (reserve 1/2 tablespoon for dusting)
Fold one-third of the omelette over the filling, then fold the other part on top
Slide the omelette onto a large plate, dust with reserved Parmesan cheese, and serve immediately.
