J-rok Recipe
Hot soppressata, capocollo, prosciutto, homemade mozzarella
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Ingredients
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Omelette Base
Fillings
Garnish & Serving
Method
Omelette Base
Beat eggs
Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Beat vigorously with a fork or whisk until fully combined and slightly frothy (about 20–30 seconds).
Heat pan
Place a nonstick or well-seasoned 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until it foams but does not brown (about 30–45 seconds). Make sure the butter coats the bottom and sides lightly.
Cook eggs
Pour the beaten eggs into the skillet. Let them sit undisturbed for 10–15 seconds until the edges begin to set. Using a heatproof spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this gentle motion until the omelette surface is mostly set but still slightly moist on top (about 1–2 minutes total). Keep heat medium-low to avoid browning.
Fillings
Prepare and warm meats
While the eggs are cooking, arrange 2 oz hot soppressata, 1 oz capocollo, and 1 oz prosciutto on a plate. If you prefer the meats slightly warmed and more aromatic, quickly warm them in a separate small skillet over low heat for 20–30 seconds per side or briefly place them in the still-warm oven for 1 minute. Avoid overheating to keep prosciutto delicate.
Add fillings to omelette
When the omelette is mostly set with a slightly soft top, distribute the warmed soppressata, capocollo, and prosciutto evenly over one half of the omelette. Scatter 3 oz torn or sliced homemade mozzarella over the meats so it will melt into the omelette. If using, tuck 4 fresh basil leaves over the cheese for a bright note.
Finish cooking
Lower heat to low. Using the spatula, carefully fold the empty half of the omelette over the filled half to enclose the fillings. Press gently and cook another 30–60 seconds, or until the mozzarella is melted and the eggs are fully set but still tender. If needed, cover the skillet with a lid for 30 seconds to help the cheese melt.
Garnish & Serving
Slide the finished omelette onto a warm plate. Drizzle 1 teaspoon extra virgin olive oil over the top and sprinkle 1 teaspoon crushed red pepper flakes if you like heat. Finish with 1 tablespoon freshly chopped parsley for color and freshness.
Serve immediately with toast or a simple salad. This recipe yields one generous serving; scale ingredients proportionally for additional servings.