Campagnola Omelet Recipe

Time30m

Serves2

Our take on the Western – Prosciutto Di Parma, roasted red peppers, sautéed red onions, melted mozzarella.

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Ingredients

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1
Prepare the Red Onion
Slice the red onion into thin rings. Set aside.
2
Prepare the Roasted Red Peppers
If using whole roasted red peppers, chop them into bite-sized pieces. Set aside.
3
Prepare the Prosciutto
Tear the prosciutto into smaller pieces. Set aside.
4
Grate the Mozzarella
If using a block of mozzarella, grate it using a cheese grater. Set aside.

5
Whisk the Eggs
In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
6
Sauté the Onions
In a non-stick skillet, heat the olive oil over medium heat. Add the sliced red onions and sauté until they are soft and translucent, about 4-5 minutes.
7
Add Fillings
Add the chopped roasted red peppers and torn prosciutto to the skillet with the onions. Cook for another 2-3 minutes until heated through.
8
Pour in the Egg Mixture
Pour the egg mixture over the sautéed vegetables and prosciutto in the skillet. Allow it to cook undisturbed for about 3-4 minutes, or until the edges begin to set.
9
Add Mozzarella
Sprinkle the grated mozzarella cheese evenly over one half of the omelet. Use a spatula to gently fold the omelet in half over the cheese.
10
Finish Cooking
Cook for an additional 2-3 minutes, or until the cheese is melted and the omelet is cooked through.

11
Plate and Serve
Carefully slide the omelet onto a plate and cut it in half. Serve hot and enjoy!