Omelet with prosciutto and avocado

4 eggs
pinch of freshly-ground nutmeg
sea salt to taste
freshly-ground black pepper to taste
10 ml mild olive oil for frying
5‒10 g butter
1 clove garlic, peeled, thinly sliced
1/4 tsp fennel seeds
100 g peeled avocado, in small cubes
1 tbsp finely chopped parsley, if desired

serving suggestion:
rucola
basil leaves
4 slices prosciutto 
chilli flakes, if desired

Prepare

Beat the eggs, nutmeg, salt, and pepper in a bowl with a fork.

In a pan, place the oil, garlic, fennel seeds, half the avocado, and parsley (if using) and sauté on low heat 5-7 minutes. Add the butter and turn the heat high so the pan is very hot, add the eggs and leave for 10 seconds without touching them. When the edges begin to shrivel, gently push them into the centre with a fork, tipping the pan so the liquid egg can run into the sides. Do that on all the edges and the middle will flow into the sides.

When all the liquid has been tipped to the sides, slide the omelet onto a dish, place the rucola and basil on top, arrange the prosciutto and remaining avocado in the centre, and sprinkle with chilli if desired. Serve.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
Recipe from my book “52 omeletes”