Prosciutto, Spinach & Brie Omelet
A sophisticated take on the classic ham and cheese omelet, pairing creamy brie cheese with tender spinach and prosciutto.
Ingredients
2 large eggs
1 Tbsp milk or water (optional, for fluffier eggs)
2 slices prosciutto, chopped
¼ cup baby spinach, chopped
1 oz brie cheese, thinly sliced (or crumbled)
½ Tbsp butter
Salt and pepper, to taste
Fresh chives, chopped (for garnish)
Macronutrients
Protein: 27g
Fat: 27g
Carbs: 3g
Preparation
Prepare the eggs: In a small bowl, whisk the eggs (2 large) with milk (1 Tbsp), salt and pepper to taste, until well combined.
Cook the filling: Heat a non-stick skillet over medium heat and add the butter (2 Tbsp). Add the chopped prosciutto (2 slices) and cook for 1-2 minutes until slightly crispy. Add the chopped baby spinach (¼ cup) and sauté for another minute until wilted. Remove from the pan and set aside.
Cook the omelet: Pour the beaten eggs into the same skillet. Swirl the pan to spread the eggs evenly, and cook without stirring until the edges begin to set. Use a spatula to gently lift the edges and allow uncooked eggs to flow underneath.
Add the fillings: Place the sautéed prosciutto and spinach on one half of the omelet. Layer the sliced brie cheese (1 oz) on top. Fold the other half of the omelet over the fillings and cook for another minute until the cheese melts and the omelet is fully set.
Serve: Slide the omelet onto a plate and garnish with chopped fresh chives. Serve hot.
Skip the SLIPS.