Directions

1. 1

   Heat an 8-inch omelet pan or non-stick skillet over medium-high heat. Add the butter and allow it to melt completely, tilting the pan to coat the bottom evenly.

2. 2

   While the butter melts, crack the eggs into a small bowl and add the milk. Whisk vigorously for about 1 minute until the mixture is well combined and slightly frothy.

3. 3

   Add the kosher salt and ground black pepper to the egg mixture and whisk until evenly distributed.

4. 4

   Once the butter is foaming, pour the egg mixture into the center of the pan. Immediately tilt and swirl the pan to spread the eggs in an even layer, covering the bottom. Reduce the heat to medium.

5. 5

   Let the omelet cook undisturbed for about 1-2 minutes. Once the bottom begins to set, gently push the cooked portions toward the center using a silicone spatula, tilting the pan to allow uncooked egg from the top to flow toward the edges. Continue this process for another 1-2 minutes until the top is just slightly moist but most of the egg is set.

6. 6

   Sprinkle the grated Emmentaler cheese evenly over the top of the omelet. Lay the two slices of prosciutto side by side across the center, covering the cheese.

7. 7

   Run the tip of the silicone spatula beneath the edge of the omelet to loosen it from the pan. Once loosened, slide the spatula completely underneath the omelet to support it fully.

8. 8

   Tilt the pan slightly and fold the omelet in half over the fillings, creating a crescent or half-moon shape. Let it cook undisturbed for about 10 seconds until the cheese is fully melted.

9. 9

   Remove the pan from heat. Using the spatula, carefully slide the omelet from the pan onto a warm serving plate.

10. 10

    Serve immediately while hot.