Wednesday, June 27, 2012

Italian Style Omelet

After making those pizzas (which I blogged about a week ago), I had a bunch of leftover ingredients so one morning, I threw it all into an omelet.

Ingredients [serves 2]:
3 eggs
1/4 cup milk
1 cup baby spinach, roughly chopped
1/4 lb prosciutto, cut into strips
3 or 4 sun dried tomatoes, cut into strips
fresh mozzarella, cut into cubes (I used one big ball but you could use the tiny bocconcini)
1/4 teaspoon fresh ground pepper
1 teaspoon olive oil

Start by whisking the eggs and milk. Then add in the spinach, prosciutto, sun dried tomatoes, and fresh mozzarella and stir. Heat up a large skillet (I like using a teflon pan for obvious reasons) and add in enough olive oil to coat the pan (usually about 1 teaspoon for me). Then pour in the omelet mixture and use a spoon to spread out the ingredients evenly and then sprinkle with black pepper. Cook for a few minutes over medium heat until the edges start to firm up. Cover the pan with a lid or piece of aluminum foil, lower the heat, and let it cook for another 5 minutes until the egg is completely cooked through. Be careful not to overcook the omelet.
Slide the omelet onto a plate and serve. The cheese should be perfectly melted, the spinach should be wilted, and the prosciutto should be crisp. This hearty breakfast will keep you sated until lunch time.

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