|2 slices||prosciutto (divided)|
|1 tbsp||cream cheese|
|grated Parmesan for garnish|
Wash and quarter tomatoes. Finely chop parsley. Halve avocado, scoop out the avocado flesh, and slice. Add eggs to a small bowl. Season with salt and pepper, then gently beat.
Melt butter in a nonstick pan set over medium heat. Add eggs and parsley and gently shake the pan to distribute the egg over the pan. Cook for approx. 3 min. over medium-low heat. Occasionally separate the edges of the omelette from the pan using a silicone spatula.
Add cream cheese and a portion of prosciutto to the omelette. Fry for 1 min. more, then fold omelette inside the pan.