Ingredients
- 3 eggs
- 1 tbsp heavy cream / double cream
- 1 tbsp butter
- 1 oz prosciutto about 2 thin and wide slices per oz
- 1/4 cup grated Gruyère cheese 1/4 cup is about 1 oz/30g
- 8 baby plum (or cherry) tomatoes
- pinch of salt to taste
- pinch of ground black pepper to taste
- 1 tsp olive oil for blistering the tomatoes
Instructions
- Blister the tomatoes. Heat a small non-stick skillet / frying pan over medium-high heat and add 1 teaspoon olive oil. Make sure the tomatoes are dry before adding them so the oil doesn't splash. Add the tomatoes and cook, stirring or shaking the pan occasionally, until the tomatoes are blistered, slightly charred in spots, and beginning to soften, about 4–6 minutes. If there's any splashing, cover the skillet with a splatter guard or partially cover the skillet with a lid. Season with a pinch of salt and pepper. Then, transfer the tomatoes to a bowl and set aside.
- Prep the eggs. Whisk the eggs and the cream with a pinch of salt until lightly foamy.
- Start the omelet. Use a small non-stick skillet / frying pan (about 8 inches in diameter). You can wipe out the pan used for the tomatoes if it’s the right size, or use a separate one. Heat it over medium-high heat and add the butter. Once the butter has melted, add the whisked eggs and gently stir, cooking the eggs like you’re making scrambled eggs until they’re half-cooked (still runny). Adjust the heat down if they’re cooking too quickly. Then spread them around the pan, trying to get an even layer with the bottom softly set while the top is still slightly runny. Turn the heat off once that’s done so that you have enough time to add the fillings without the bottom of the omelet cooking too much.
- Add the filling and finish the omelet. Sprinkle the grated Gruyère all over the eggs. Add the blistered tomatoes to one half of the omelet. Then, tear the prosciutto into pieces, twirl the pieces slightly, and arrange them on the half with the tomatoes. Turn the heat back on to low until the eggs are cooked enough to fold the half over the filling (the top is just barely set and the cheese has started to melt, about 1–2 minutes). To make it easier to fold, you can use two spatulas: slide one under each side of the empty half, then lift and fold it over the filling. Make sure the heat isn’t too high so that the omelet doesn’t brown too much on the bottom side.
- Serve. Transfer the omelet to a plate gently. You can help the omelet stay intact by sliding it out of the skillet with a spatula. Serve while warm.
Notes
Optional: Serve with sliced avocado sprinkled with flaky sea salt and toasted or grilled bread.
Nutrition
Calories: 654kcal | Carbohydrates: 7g | Protein: 32g | Fat: 55g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 593mg | Sodium: 720mg | Potassium: 579mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2272IU | Vitamin C: 31mg | Calcium: 437mg | Iron: 3mg
Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.