Potato Omelet with Prosciutto and Tuscan La Pecora Vera Cheese

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Potato Omelet with Prosciutto and Tuscan La Pecora Vera Cheese

Ingredients

12 Large Kings Organic Eggs    
¼ Cup Half & Half
½ Teaspoon Salt    
¼ Teaspoon Black Pepper, to taste
3 Tablespoons Grated La Pecora Verda Tuscan Cheese

 

2 Medium Zucchini, shredded and squeezed in a clean towel to remove excess moisture
2 Green Peppers, roasted, peeled, seeded and cut into thin strips
2 Ounces Prosciutto Toscano, julienned 
2 Medium Cloves garlic, pressed
1 Bunch Scallions, sliced
1 Tablespoons Minced Basil or Parsley
Salt and Pepper, to taste
3 Tablespoons Grated La Pecora Verda Tuscan Cheese 
12 Ounces Yukon Gold Potatoes, cut into ¼” thick slices
Olive Oil, as needed

Preparation

Whisk together the egg mixture in a bowl and set aside while you prepare the vegetables and prosciutto.

Preheat the broiler to high with the rack 8” below the broiler element.

1. Place the potatoes in a microwave safe bowl and toss them with 1 teaspoon of oil.  Cover the bowl tightly with plastic wrap and microwave at full power until tender, 3-5 minutes.

2. Heat 3 Tablespoons of olive oil in a 10-12” non-stick skillet over medium-high heat.  Add the zucchini and cook for about 5 minutes until it is tender.  Add the garlic and scallions and cook for another 30 seconds before adding the potatoes, peppers, prosciutto and all but 1 teaspoon of the parsley or basil.  Season the mixture with salt and pepper to taste.  Pour the beaten egg mixture over the vegetables and lightly stir to be sure everything is well combined – cook in this fashion for about 2 minutes (eggs will still be wet).  Sprinkle the cheese over the top and place the pan under the broiler and cook for until the top is browned and slightly puffed (the eggs will still seem under done inside).  Remove the pan from the oven and let it set for about 5 minutes.  Top with the remaining parsley and slide the omelet onto a platter and cut it into wedges.  Serve immediately or at room temperature.