Besides being a professional dog torturer (see above photo), I am also a sucker when it comes to french brunch foods! To celebrate my upcoming trip to Paris + Bordeaux (UM, I CANNOT WAIT!) I made myself a prosciutto and goat cheese french omelette with Lyonnaise potatoes (recipe for those linked here)
Ingredients:
- 2-3 large eggs, beaten
- salt and pepper
- fresh thyme
- olive oil
- Prosciutto – cubed
- Goat Cheese
Directions:
- In a small mixing bowl, beat the eggs with a fork and season with a pinch of salt and pepper. In the meantime in a small sauté pan, heat 1 teaspoon of olive oil over medium heat and add prosciutto. Sauté for 5-7 minutes, or until the prosciutto is crispy and browned. Transfer to a small plate.
- Spray the same pan with cooking spray. Add in the beaten eggs and over low heat, cook the layer of eggs until the sides seem set, about 5 minutes. Add in the prosciutto to the middle of the egg layer, along with the goat cheese. Gently fold over the outer edges of the omelette towards the center and carefully flip the omelette over to finish the cooking, about 1 minute more.
- Serve warm over baby greens, along with a Lyonnaise potatoes
