For the filling
5 eggs (whites and yolks separated)
1 tablespoon of salt
2 tablespoons of butter
1 tablespoon of olive oil
For the filling
2 medium tomatoes (240g), cut in half and then into slices
1/3 cup of frozen peas (50g)
1/4 cup of chopped green onions (20g)
1 tablespoon of parsley
200g of prosciutto, cut into strips and then into ribbons
200g of mozzarella cheese, cut into strips and then into ribbons
For the filling
5 eggs (whites and yolks separated)
1 tablespoon of salt
2 tablespoons of butter
1 tablespoon of olive oil
For the filling
2 medium tomatoes (240g), cut in half and then into slices
1/3 cup of frozen peas (50g)
1/4 cup of chopped green onions (20g)
1 tablespoon of parsley
200g of prosciutto, cut into strips and then into ribbons
200g of mozzarella cheese, cut into strips and then into ribbons
Preheat the oven to 400oF (hot)
Prepare the filling: in a bowl, beat the whites until they become fluffy (approximately 1 minute)
Add the yolks and salt and mix until smooth (approximately 3 minutes)
While that's happening, melt the butter and olive oil in a non-stick skillet with a metal handle over medium heat (approximately 1 minute)
Transfer the egg mixture to the skillet, spread it evenly with a spatula, and cook over medium heat until it starts to firm up (approximately 1 minute)
Prepare the filling: place the tomato, peas, green onions, parsley, prosciutto, and mozzarella on top of the omelette
Cook until the omelette is firm but creamy (around 5 minutes)
Transfer the skillet to the preheated oven and bake until the omelette is lightly golden brown (around 5 minutes)
Slide the omelette onto a large round plate
Make a shallow cut about halfway through and fold it in half
Serve immediately
471 calories per serving
Note: 1
If your skillet doesn't have a metal handle, wrap it with aluminum foil to prevent burning in the oven
2
If you want to use fresh peas, cook them in a pan with 1 cup of water (240ml) over high heat until they're tender (around 15 minutes)
Drain.
