Omelette with Parma ham and basil
Omelette with Parma ham with basil


15g/½oz butter
6 large British Lion eggs
2 slices Parma or prosciutto ham, torn into pieces
a few torn basil leaves
15g/½oz freshly grated Parmesan cheese

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Prep: 3 mins
Cook: 7 mins
Serves: 2


  1. Melt half the butter in a medium non-stick frying pan. Crack the eggs into a jug, add 30ml/2tbsp cold water and seasoning. Pour half the egg mixture into the pan.
  2. Cook over a medium heat for about 2-3mins. Use a spatula to push the cooked egg into the centre of the pan until no more runny egg remains and the base is golden.
  3. Scatter over half the ham, basil and cheese then tip the omelette out onto a plate, folding it as you tip. Repeat to make a second omelette in the same way. Serve hot.