Omelets are pretty cool. Sometimes I try to trick myself into thinking that an egg scramble is just as good, but who would I be fooling.

Omelets are just so much fancier than a disheveled egg scramble. Think about it…a classy omelet on a pristine white place with a few drizzles of hot sauce, versus a caveman hash-like pile of eggs and everything else in the fridge thrown together.

Don’t get me wrong, they are both the tastiest things ever, but there is a time and place for everything. Sometimes you just need to step it up  a notch.

The combination of sweet caramelized onions, tangy Gorgonzola cheese and salty prosciutto, all folded into a fluffy blanket of eggs, make for a ridiculously tasty and super fancy breakfast.

Oh and don’t forget those meaty crimini mushrooms!

They add great texture and flavor. And I’m pretty sure that sauteed mushrooms are quite possibly the best thing that can emerge from your saute pan.

You could easily whip up this fluffy omelet and then serve it with some of these Herbs de Provence Breakfast Potatoes for the perfectly delicious meal.

Caramelized Onion, Prosciutto & Gorgonzola Omelet

Makes 1 omelet, but can be easily increased to serve more as an omelet or a scramble

Ingredients:

¼ cup onion, about 2-3 round slices of onion, halved

1 tsp butter

1 tsp olive oil

4-5 small crimini mushrooms, sliced

1 ½ slices prosciutto, cut into thin strips and halved

1 oz. Gorgonzola cheese, crumbled

1 tsp fresh thyme, leaves only

2 eggs

1 Tbsp milk

salt, to taste

pepper, to taste

Directions:

In a small skillet, heat butter and olive oil and add the sliced onions and a pinch of pepper. Cook on low heat for about 7-8 minutes stirring occasionally. Add the mushrooms, prosciutto and thyme. Cook for another 2-3 minutes.

In a small bowl, whisk eggs, milk, and a small pinch of pepper and salt.  Pour eggs into the small skillet and cook for 3-5 minutes, until all of the eggs are cooked through.

**Omelet making skills: use a silicone spatula to lift the sides of the omelet up, tilting the pan to allow the uncooked egg on top to fill in the space you are exposing. Also, you can cover the skillet with a lid to help the top cook evenly. Alternatively, if you are comfortable making omelets, you can finish cooking the top of the omelet by skillfully flipping the omelet in the air to land, top-side down for the last minute of cooking.

When the omelet is cooked through, using one of the options listed above,  sprinkle the Gorgonzola cheese on half of the omelet and then fold it in half to melt the cheese. Garnish with a sprinkle of cheese, diced prosciutto, or fresh thyme.

Enjoy immediately!

From the Little Yellow Kitchen,

Chrissy

Posted on Wednesday, October 24th, 2012 at 10:09 pm in Breakfast, Recipes   |  RSS feed |  Respond  |  Trackback URL