French omelette with prosciutto and avocado

Step 1/4

• 6 cherry tomatoes
• 30 g parsley
• 1 avocado
• 6 eggs
• salt
• pepper

• cutting board
• knife
• small bowl

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.

Step 2/4

• 2 tbsp butter

• silicone spatula
• nonstick pan

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.

Step 3/4

• 2 tbsp cream cheese
• 2 slice prosciutto

Add cream cheese and a portion of prosciutto to the omelette. Fry for 1 min. more, then fold omelette inside the pan.

Step 4/4

• 30 g arugula
• 2 slice prosciutto
• grated Parmesan for garnish

Remove pan from heat. Serve with arugula, tomatoes, remaining prosciutto, and avocado. Garnish with Parmesan and enjoy immediately!

Enjoy your meal!