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For a decorative touch, garnish the
serving platter with tomato slices and fresh basil leaves.
Ingredients
½ ounce prosciutto (Italian-style ham), chopped
2 tbsp each chopped fresh basil and part-skim ricotta cheese.
3 eggs
1 tbsp water
Dash each salt and pepper
1 tbsp each whipped butter, divided, and grated Parmesan cheese.
Method
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In small mixing bowl combine prosciutto,
basil, and ricotta cheese and stir to combine; set aside.
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Using a fork, in separate small mixing
bowl combine eggs, water, salt and pepper and beat until combined.
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In 9-inch nonstick skillet melt 2 tsp
butter; add egg mixture and cook over medium-high heat until bottom of
omelet is set and lightly browned, 1 to 2 minutes.
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Spoon prosciutto mixture over half of the
omelet.
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Using a spatula, loosen omelet around
edges; then, using a pancake turner, fold omelet in half and slide onto
flameproof plate.
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Melt remaining tsp butter; using pastry
brush, brush omelet with butter and sprinkle with Parmesan cheese.
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Broil until cheese is melted, 30 seconds.
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MAKES 2 SERVINGS.
Note:
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Fresh basil can be frozen and use
year-round.
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Just remove leaves from stems, rinse and
dry with paper towels, and freeze in a plastic container or freezer
bag.
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