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A real large open prosciutto, fire roasted capsicum & cheese omelette/frittata


  • Preheat overhead grill to highest degree.
  • Gently melt the butter in a little oil in a heavy-bottomed pan (that can go into the oven) and briefly sauté the prosciutto and capsicum, stirring now and again.
  • Whisk the eggs with the cream and a good grinding of pepper. Then add to the pan and mix until soft curds form.
  • Scatter the tasty cheese and a little parmesan on top and leave to cook for about 2-3 mins. DON’T STIR! Then cook under the overhead grill until set, but still a little wobbly in the centre.
  • Dress the leaves with balsamic, oil, seasonings and parmesan to taste. Mound the leaves in the centre of the omelette, sprinkle with a little more grated parmesan and serve with good crusty bread on the side.



  • olive oil
  • a good knob of butter
  • 6 slices prosciutto, sliced
  • 2-3 pieces fire roasted capsicum, sliced
  • 10 large eggs, beaten
  • a good slurp of cream
  • sea salt & freshly ground pepper
  • a good handful of grated tasty cheese
  • freshly grated parmesan
  • a good handful of baby cos or wild rocket leaves, torn
  • balsamic vinegar


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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