White and grey plate with an omelette filled with prosciutto, fig and goat cheese.

Prosciutto, Goat’s Cheese and Fig Omelette

This is an elegant banger. Like an over-priced pizza from that upscale hipster restaurant you love so much.

Prosciutto is the king of hams. And comes with the price tag. But the pairing with soft goat cheese and warm, fresh figs is magical. Save this one for a special occasion. And always remember, deciding to cook an awesome omelette counts as a special occasion.

The thyme is totally optional. Only bother with this step if you happen to already have some on hand. Dried won’t really work here.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • Olive Oil
  • 1 Egg, beaten
  • A few slices Prosciutto, sliced paper thin and torn into small pieces
  • 1/4 cup Chevré (soft Goat Cheese), crumbled
  • 1 fresh Fig, roughly chopped
  • 1 tsp Shallot, minced
  • 2 tsp Balsamic Vinegar
  • 2 or 3 fresh Thyme leaves (optional)
  • Salt & Pepper to taste
  1. Heat the prosciutto in a pan. This is just to warm it through, there’s no need to make it crisp. But if that’s what you prefer, go ahead! Remove from pan.
  2. In the same pan, add a little olive oil and the shallots. Cook over medium-low heat until shallots or translucent. Add the chopped fig and continue cooking for around 30 seconds.
  3. Stir in balsamic vinegar and add the thyme, if using. Cook until most of the liquid is gone but figs are still soft and moist. Season with salt and pepper, and remove from heat.
  4. In a clean pan, heat some olive oil on medium-low heat. Add the egg and cook for 30 seconds.
  5. Place the goat cheese over the egg, add the warmed prosciutto, and top with fig reduction. Continue cooking until desired doneness.
  6. Fold omelette in preferred style, and serve.

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