DAY 4 - SAVORY OMELETTE

How to make the recipe step by step

1 - Beat the eggs

• In a bowl, crack the eggs and add the lactose-free milk (or water), a pinch of black pepper, and grated cheese

• Whisk with a fork or whisk until smooth and slightly foamy

2 - Heat the pan

• Place a 20 cm non-stick pan over medium heat

• Melt the clarified butter (or heat a drizzle of olive oil)

3 - Cook the omelette

• Pour the egg mixture into the hot pan

• Gently stir the center with a spatula to distribute the heat evenly

• When the edges start to set but the top is still slightly creamy, reduce the heat

4 - Add the filling

• Add a few extra shavings of aged cheese on one half of the omelette

• Let it melt slightly for 30–60 seconds, then layer the Parma ham slices on top

5 - Fold and serve

• Carefully fold the omelette in half and slide it onto a plate

• Sprinkle with chopped chives or parsley and serve warm

Don't miss here below, the video for the Savory omelette with Parma ham and aged cheese, it will guide you step by step for the best results.

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

• Servings: 1

Savory omelette with Parma ham and aged cheese recipe idea

This savory omelette is the definition of simple Mediterranean comfort.
Soft, fluffy eggs embrace melted aged cheese and delicate Parma ham for a perfect flavor balance — rich yet light. Naturally low in lactose, it’s ideal for a high-protein breakfast or a brunch that keeps you satisfied and full of energy.

FAQs about The Savory omelette

Can I make it without Parma ham?
Yes! Replace it with sautéed mushrooms, spinach, or grilled zucchini for a vegetarian option.

Can I use regular milk or cheese?
Of course, but if you’re lactose-sensitive, aged cheeses (30+ months) and lactose-free milk are the best options.

Can I make this ahead of time?
Omelettes are best served fresh, but you can prep the egg mixture and fillings in advance for quicker cooking.

Ingredients

• 2 Large eggs

• 20 ml Lactose-free milk (or a splash of water for a lighter version)

• 20 g Aged Parmigiano Reggiano (36 months), grated (naturally low in lactose)
  (Alternatively: aged Grana Padano or Pecorino, at least 30 months)

• 4 Thin slices of Parma ham (Prosciutto di Parma DOP)

• 1 tbsp ghee or extra virgin olive oil

• Freshly ground black pepper, to taste

• Chives or fresh parsley, chopped (optional)

• Difficulty: ⭐☆ ☆ (Easy)

• Diet type: High-protein, Mediterranean, Gluten-free, Low-lactose

Video recipe

Healthy mediterranean breakfast series:

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