Prosciutto and Onion Omelette

Prosciutto and Onion Omelette


"Inspired from a favorite pasta sauce, I modified this and put it in an omelet one morning at the cottage."
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35 m servings 529 cals
Serving size has been adjusted!
Original recipe yields 1 servings


  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 247 mg
  • 82%
  • Sodium:
  • 1088 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Roll each prosciutto slice into a cylinder and cut into 3/4-inch segments; put into a saucepan. Stir onion, tomato, and Pinot Grigio with the prosciutto; cook over medium-high heat until most of the wine has evaporated, about 10 minutes.
  2. Heat olive oil in a small skillet or omelet pan over medium heat. Beat egg and egg whites together in a small bowl; pour into the hot skillet and tilt the skillet around so the egg covers the cooking surface completely. Cook egg undisturbed until no longer wet on top, about 5 minutes.
  3. Pour the prosciutto mixture over one half of the egg; top with Cheddar cheese. Lift the opposing half of the egg with a spatula and fold over the filling. Continue to cook until the cheese melts, about 2 minutes more.


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I made this for brunch on New Year's Day - perfection! The wine adds so much depth of flavor, as well as the prosciutto and onions. I used Chardonnay instead of Pinot Grigio bc that's what I h...

A must have for the adult table at your next brunch. This is also a great "brenner" candidate. I used prosciutto crudo seeing that it isn't stated in the ingredients list which to use. I didn't ...

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