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Ingredients

2 ½ slices prosciutto ½ small yellow onion, sliced ½ tomato, diced ½ cup Pinot Grigio 1 teaspoon olive oil 1 egg ⅓ cup egg whites 1 ounce shredded Cheddar cheese, divided

Nutrition Info

529.3 calories carbohydrate: 10.8 g cholesterol: 247.4 mg fat: 30.7 g fiber: 1.5 g protein: 30.3 g saturatedFat: 12.6 g servingSize: - sodium: 1087.6 mg sugar: 5.7 g transFat: : - unsaturatedFat: : -

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.
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.
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.

1 omelette

Inspired from a favorite pasta sauce, I modified this and put it in an omelet one morning at the cottage.