Cheesy Prosciutto Omelet

Heat olive oil in a small skillet over medium heat, add mushroom slices and red onions. Cook until onions are translucent, about 2-3 minutes. Remove veggies from pan, setting them aside on a separate plate, and return pan to heat. Spray with cooking spray.

Crack eggs into a small bowl, and add splash of milk, whisk until just combined, you don’t want to over whisk the eggs. Pour eggs into the center of the pan and tilt the pan around – I a circle so that the eggs spread evenly. Leave them as is – don’t stir – and cook the eggs over medium heat for a minute or two.

Add the veggies to one half/side of the omelet, topping the veggies with the prosciutto slices, then add the cheese to the other half of the omelet. Let the omelet cook like this for another 3 minutes or until the bottom of the eggs are just getting a light brown.

With a spatula fold the cheese half of the omelet over the top of the veggie/prosciutto half. Let cook for a few more minutes making sure the eggs are fully cooked. Plate up your omelet and enjoy!