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Parma ham and basil omelette
Ingredients
- 15g/1/2oz butter
- 6 large British Lion eggs
- 2 slices Parma ham or prosciutto ham, torn into pieces
- a few torn basil leaves
- 15g/1/2oz freshly grated Parmesan cheese
Preparation time: 3 mins.
Cooking time: 7 mins.
Serves: 2.
A quick and easy meal and the Parma ham adds a touch of Italian class
Method
- Melt half the butter in a medium non-stick frying pan. Crack the eggs into a jug, add 30ml/2tbsp cold water and seasoning. Pour half the egg mixture into the pan.
- Cook over a medium heat for about 2-3mins. Use a spatula to push the cooked egg into the centre of the pan until no more runny egg remains and the base is golden.
- Scatter over half the ham, basil and cheese then tip the omelette out onto a plate, folding it as you tip. Repeat to make a second omelette in the same way. Serve hot.
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