4 slices of cooked prosciutto, cut into cubes
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons freshly squeezed orange juice
8 eggs
4 cups water
1 teaspoon salt
1/2 cup all-purpose flour or margarine
To garnish: 2 tablespoons grated Gouda or cheddar cheese, cut into cubes
To flambe: 4 tablespoons cognac, warmed
4 slices of cooked prosciutto, cut into cubes
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons freshly squeezed orange juice
8 eggs
4 cups water
1 teaspoon salt
1/2 cup all-purpose flour or margarine
To garnish: 2 tablespoons grated Gouda or cheddar cheese, cut into cubes
To flambe: 4 tablespoons cognac, warmed
Soak the prosciutto in cognac and orange juice, then set aside
Heat 1 tablespoon of butter in a non-stick skillet over medium heat
In a separate bowl, whisk together eggs, water, and salt
Pour 1/4 of the egg mixture into the skillet and cook until the edges start to set
Use a spatula to gently lift and fold the edges of the omelette towards the center; cook for another minute
After 5 minutes, cover the skillet and let the omelette cook for an additional 2-3 minutes or until the bottom is golden brown
The surface should still be slightly moist but not runny
Place a slice of prosciutto on one half of the omelette and fold the other half over
It's ideal to make two omelettes at once and repeat the process
Sprinkle with grated cheese, then surround with warmed cognac
Ignite to flambe.
