Tomato, basil and prosciutto omelette

Simple, beautiful ingredients

Tomato, basil and prosciutto omelette

Tomato, basil and prosciutto omelette

Serves Serves 2
Time Cooks In15 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 255 13%
  • Fat 19.7g 28%
  • Saturates 4.8g 24%
  • Sugars 1.6g 2%
  • Salt 1.5g 25%
  • Protein 19.6g 39%
  • Carbs 1.8g 1%
  • Fibre 0.4g -
Of an adult's reference intake
Tap For Method


  • 4 slices quality prosciutto
  • 4 large free-range eggs
  • 1 handful different coloured small tomatoes , halved and quartered
  • 1 small handful fresh basil leaves
  • 1 fresh red chilli , deseeded and finely chopped, optional
  • olive oil , for drizzling, optional
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Preheat your grill to high. Heat a small, non-stick frying pan until medium hot. Dry fry the prosciutto until crisp. Remove to a plate, keep warm, and put the pan back on the heat.
  2. Meanwhile, whisk the eggs in a small bowl and season with sea salt and pepper. Pour into the hot pan and, using a fork, mix the eggs around to cook a little. Scatter the tomatoes on the top, remove the pan from the heat and place under the hot grill, about 6–7cm away. Continue to cook until the eggs are just cooked and the tomatoes are warmed through.
  3. To serve, place the prosciutto on top, sprinkle over the basil and chilli, if using. Season with black pepper and finish with a drizzle of olive oil, if you like.