Proscuitto, Shallot and Fontina Omelet

This turned out pretty damn good if I do say so myself! Now...I know I can't keep eating a lot of cholesterol laden foods...but this is a yummy omelet. You can also use Egg Beaters in place of the eggs. This is a really simple, rough recipe. There's nothing exact, but it's accurate enough for anyone to follow and not make some frightening mess.

Proscuitto, Shallot and Fontina Omelet

For each omelet, you will need:

3 eggs, beaten
1/4 C diced proscuitto
1/4 C chopped shallots (2 small/medium shallots)
1/4 C chopped mushrooms (I used about a handful of sliced baby bella mushrooms)
1/4 C grated Fontina cheese
1 T butter
Salt and pepper to taste (I added the salt and pepper to the beaten eggs...don't overdo it on the salt because the cheese and proscuitto are both salty....so about an 1/8 of a teaspoon)

In a medium saute pan, start browning the proscuitto over medium heat. When it starts to brown, add the shallots and mushrooms. Saute over medium/low heat until the shallots start to turn translucent and the mushrooms become tender. Remove from the saute pan to a plate or cutting board. Over the medium/low heat, add the tablespoon of butter. Allow the butter to melt and coat the pan, but don't let it brown. When the butter is melted, pour in the eggs. Let the eggs begin to set and push the omelet around to let the still runny eggs firm up in the pan. When the omelet begins to cook and set in the middle, add in your proscuitto, shallots, mushrooms and cheese - save a little for the top! Let it cook for a minute and then fold the omelet in half. If you can, flip it over so that it cooks evenly on both sides. When the omelet is cooked to your tastes, sprinkle the remaining cheese and proscuitto mix on top and serve! If you didn't give up carbs for Lent, serve it with bread and breakfast potatoes....mmmmm...yum. But if you gave up the carbs, serve it with a salad or sliced tomatoes. It'll be delicious no matter what you put with it!

I'm off to to mix spices for my girls. They're both cooking Saturday at Texas Open. They're excited and so is Mommy! Good luck to everyone cooking chili this weekend! Kick Ass :-)