Ingredients
The following ingredients have 2 Servings
- Noodles
- 3 eggs
- 2 1/4 tsp flour
- 4 1/2 tsp milk
- 2 tsp oil
- Sauce
- 1/4 medium onion, about 1/4 cup, finely chopped
- 2 thin slices Prosciutto, (1 – 2oz, 50gr) Serrano, Bayonne, roughly chopped
- 2 tsp olive oil
- 1 cup 8oz (250ml) tomato sauce
- 1/2 tsp oregano
- 1/2 tsp basil
- freshly shaved Parmesan
- olives
Instruction
- Heat olive oil in a small skillet.
- Add onion and ham and sauté until onion is transparent.
- Add tomato sauce and herbs, reduce heat and simmer for 15 minutes, uncovered. stirring occasionally.
- Put eggs in medium bowl and whisk well.
- Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition.
- Add the milk and whisk well.
- Heat the oil in a small nonstick skillet or omelet pan, 7 – 8″ (20cm) in diameter, over medium heat.
- Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 – 2 minutes, until cooked through and top is dry.
- With a spatula, carefully turn and cook on the other side for 30 seconds.
- Remove to a plate. Do not keep warm.
- Repeat twice more.
- When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/2″ (1.25cm) strips.
- Divide strips in half and place on 2 plates. Spoon half of the sauce over each.
- Garnish with shaved Parmesan and olives and serve.
