Green Eggs and Ham Omelet

Egg white filled with prosciutto and provolone, topped with spinach-basil pesto

  1. Preheat oven to 375°F.
  2. Place the tomatoes skin-side-down on a parchment-lined sheet tray. Drizzle with oil. Transfer to oven and roast until lightly browned and wilted, about 25 minutes. Reserve.
  3. Top each heated omelet with 2 slices of prosciutto, 2 pieces of roasted tomatoes, and 1 slice of cheese cut in half. Fold the omelet to close.
  4. Heat in oven or microwave until cheese is melted and omelet is hot throughout.
  5. Top each omelet with 1 Tbsp. of pesto, and serve.

  • Swap the provolone with fresh mozzarella, and add a few sprigs of fresh basil for a caprese salad twist.
  • Simply skip the prosciutto for a vegetarian-friendly option.
  • Sub fresh, local, in-season heirloom tomatoes in place of the Roman variety.

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