Baked cheese and prosciutto omelettes
These omelettes are fabulous to serve when people come over for brunch or a light lunch. Serve with a mixed green salad.
- Preheat the oven to 200C (180C fan) and butter a gratin dish large enough to hold the omelettes in one layer. Break the eggs into a bowl and season with salt. Whisk until the yolk and whites are just combined, but don't overbeat.
- Heat 20g of the butter in a 18cm non-stick frying pan and add about 1½ tablespoons of egg. Cook over a moderate heat until the underside is golden and set, flip over and lightly cook the other side. Set aside on a plate. Repeat with the remaining mixture, making about 12 small omelettes.
- Place the omelettes on a flat surface and scatter each with the prosciutto and a little of the combined cheeses (save 1 Tbsp of the grated parmesan). Roll up and place in the buttered gratin dish. Scatter with the remaining cheeses and bake for 10 minutes or until the cheese has melted.