It’s been quite a while since I replaced the traditional bacon with lean prosciutto and today was one of those days when I simply craved some eggs and bacon.. well prosciutto 😀
Spinach and prosciutto omelette
Servings: 2
Calories: 400kcal
Ingredients
- 4 free range eggs
- 2 tbsp low fat sour cream 10% fat
- 125 g baby spinach
- 50 g chunk of prosciutto crudo
- salt to taste
- 24 cherry tomatoes
Instructions
- Remove all visible fats from the prosciutto, then dice it into small pieces.
- Beat the eggs with the sour cream and a pinch of salt, then add the spinach and the bacon and mix together.
- Heat up a pan and pour the eggs.
- Cook on one side for 3 minutes (or more if you like them extra fried), then turn it on the other side and cook another 3 minutes. Don’t worry if it breaks into large pieces, it’s gonna be tasty anyway.
- Take the omelette out and lay on a large plate.
- In the same pan, add the washed and drained cherry tomatoes. Cook on high heat for 3 minutes while constantly tossing them.
- Divide the portions onto two serving plates.
- Serve the omelette with the roasted cherry tomatoes and a slice of whole-wheat toast per portion.
Notes
Calories count does not include the toast slices.
