Italian Omelette

This is taken from online sources but adjusted to suit a single portion. There are many variations such as the addition of mushrooms and peppers and so forth - it is a personal choice as is the type of cheese used.

Ingredients

For 1	Continued...
40 gm dry fusilli (see note 1)	salt to taste
1 - 2 tbspn olive oil	black pepper to taste
100 gm onion (prepared weight)	5 gm parmesan
30 gm prosciutto (parma ham)	10 gm fresh parsley
2 medium eggs	5 gm fresh basil
1 tbspn milk (15 ml)	40 gm mature cheddar (or to taste)

Preparation

Boil the pasta in salted, boiling, water for 8 min then drain and set aside.
Chop the onion.
Roughly chop the prosciutto (parma ham).
Grate the parmesan.
Chop the fresh parsley and basil.
Grate the cheddar cheese.

Cooking - about 12 min

Heat the oil in a frying pan over a low/medium heat and fry the onion, stirring regularly, for 5 min.
Add the prosciutto and fry, stirring regularly, for 1 min, then remove from the heat to cool a little.
Break the eggs into a suitably sized bowl and beat with a fork to combine.
Add the milk, salt and black pepper and mix.
Add the cooked pasta, parmesan, parsley and basil and mix well.
Add the onions and prosciutto from the frying pan and mix well.
Heat (medium) some more oil to the frying pan and tip in the omelette mixture, covering the base of the pan.
Sprinkle on the cheddar cheese and cook for 2 - 3 min.
To complete the cooking place under a moderate/high grill until done (about 2 min).

Serving

Serve immediately.

Notes

(1) The pasta needs to be 'al dente' about 8 min (the recommended packet times are usually too long).

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