Prosciutto and Onion Omelette

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 529 calories; protein 30.3g; carbohydrates 10.8g; fat 30.7g; cholesterol 247.4mg; sodium 1087.6mg.

Eating healthy breakfast to start the day has become a good habit. It’s a fabolous way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and bring me power to make on the morning. Sugar is often vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your digestive system and helps keep you feeling full longer, and not want likely grab a snack out of the vending machine before break .

Making fruit a at 7.00 clock habit is easy . Easy as put the sweetness in your refrigerator next to the sweet drink or on the table next to your grain pan , or beside your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.