Prosciutto Wrapped Omelette With Spinach, Roasted Red Pepper and Goat Cheese. A fave, quick healthy breakfast that even my kids love.
This prosciutto wrapped omelette with spinach, roasted red pepper and goat cheese makes for a light breakfast, lunch or even a snack! Quick to whip up and full of healthy, clean ingredients.
Plus prosciutto wrapped foods is just as good as bacon wrapped. And we all know bacon wrapped foods are awesome.
What ingredients do you need for an omelette?
For these omelettes you will need
Large eggs, the fresher the better
One medium sized red bell pepper
Fresh spinach
Goat cheese ( I crumble from a log)
Salt
Pepper
Coconut oil or other fat of choice for cooking the omelettes.
I char the bell pepper first over open flame on my gas stove. No gas stove you can char in your oven with the broiler setting. Place in a bowl covered with a cloth until cool enough to touch then peel off the charred skin under cool, running water. Remove the stem and seeds and slice the pepper thinly.
Now it's an overhead shot and the omelets are no longer overlapped and the utensils are next to the plate on top the napkin that is now no longer under the plate. HUGE changes. I totally rearranged stuff like in this Movie Mistake from Back To The Future
Now the prosciutto wrapped omelettes are back to how I originally had them and strawberries on the plate! See I had planned all along to put the strawberries on the plate and I forgot until about halfway through shooting. I contemplated re-shooting all the pics with the strawberries but decided not to.
Because that is when it reminded me of movie mistakes and it made me laugh. Laughter is good. So the next time you watch a move, go check out Movie Mistakes and try to find all the mistakes and go back and watch the movie again just to see if you can pick them out.
Prosciutto Wrapped Omelette With Spinach, Roasted Red Pepper and Goat Cheese
Ingredients
- 4 – 6 slices of prosciutto
- 4 whole large organic eggs
- 2 tablespoon organic butter or coconut oil
- 2 cups organic baby spinach, washed and dried
- 1 medium organic red bell pepper
- 2 ounces of goat cheese
- 2 tsp. fresh chives, chopped
- Sea salt and ground black pepper
- 1-2 tablespoon coconut oil or butter
Instructions
- Place the red bell pepper on either a gas stove top or grill on medium heat and char the pepper on all sides. You can also use your oven's broiler setting but watch closely since this method will burn fast. Place the charred pepper in a bowl and cover with a towel for about 10 minutes or until cool. Rinse under cool water and remove the charred skin. Remove the stem and seeds and slice into thin strips. Set aside
- Crack the eggs into 2 separate bowls, so you have 2 whole eggs for each omelet. Whisk well and season with sea salt and pepper. Heat a flat 10” skillet over medium heat, a crepe pan works great, and melt 1 tablespoon of either butter or coconut oil and once melted pour one of the bowls of eggs and swirl to coat the pan completely. Once the eggs are almost set, either slice in half and flip or flip the whole thing carefully and cut in half once removed from the pan. I used an offset spatula to flip like I do with crepes, after I went around the edges to unstick the omelet. Cook until just set. Remove to a cutting board and repeat with the other eggs.
- Once the eggs are cooked, add the spinach to the pan and quickly stir for about 30 seconds to slightly wilt. Divide the spinach between the omelets and top with red pepper slices and ½ ounce goat cheese per omelet half. Roll each up very gently and then wrap one of the slices of prosciutto around each omelet half. If the prosciutto you have is thin or tears wrap a little bit more around.
- Garnish with chives and serve immediately.
And a final overhead shot with items rearranged again. This makes me want to go back and look at other blog posts of mine to see changes I made, and to watch movies to try to find " mistakes".
Enjoy these Prosciutto Wrapped Omelettes With Spinach, Roasted Red Pepper and Goat Cheese!
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