Omelet with ham and cheese

Ingredients

4 eggs
sea salt to taste
freshly-ground black pepper to taste
20 ml mild olive oil for frying
1 sprig rosemary, leaves only
40 g Emmental cheese, finely grated
4 large slices prosciutto cotto

serving suggestions:
chives

Prepare

It is better to make this omelet in a larger pan so it is as thin as possible. For 2 servings, use at least a 30 cm pan.

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

Heat oil in a pan; add the rosemary and cook on low heat for 5 minutes. 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, turn off the heat and let sit for 1 minute. Immediately place cheese and meat on the middle one-third of the omelet. Fold one outer third into the centre and then the remaining third over the middle. Sprinkle with chives and serve.

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