Rain or not, we all have to eat right? Yesterday again only real waterfalls pouring from the sky, and it was a great excuse for me to work a little bit on a few food photography projects and the new recipes for some future posts, which I would like to schedule before I go on holidays. It means that I was cooking a lot, instead of going for jogging- well I can still fit in that summer skirt from last year so I should be fine…I keep telling this to myself for the last few weeks, but eghm…I go on like this another week or so, and I will have to get some new summer skirts…Thinking of this, today a SMALL but very tasty starter- you might think that’s all very nice, but prosciutto, eggs…doesn’t sound like a diet sort of dish. And it’s not, however prosciutto has been considered as a low in fat and calories, very healthy and highly recommended if you would like to give up on eating meat, but you need some time. Eggs are always good 🙂 What you will also need is a few sun-dried tomatoes, and scallions. I adapted this recipe from my recently favorite French cookbook. The response to the millefeuille de tomates recipe was so great, that I decided to share another recipe with you, earlier than I intended to frankly, but I think it’s worth it, if many people liked the first one so much. I can tell you that we enjoyed this starter a lot. Once I prepared it and took some pictures, we ate it on the spot, while drinking rosé and watching the pouring rain…
Makes 8 small servings- for 4 people, preparation time- 10-15 min, coking time- 2-3 min
- 4 eggs
- 2 scallions
- 5-6 sun-dried tomatoes- the original recipe calls for 4, but I have only the cherry ones so I used a bit more than 4
- 2-3 springs of thyme- not mentioned in the original recipe
- 8 slices of prosciutto
- 100 ml of milk- not mentioned in the original recipe, I used it because I think 4 eggs is not enough to make 4 small omelettes, but it’s up to you
- some olive oil
Prepare thyme, sun-dried tomatoes and scallions. Once washed, chop them finely.
In a large bowl whisk 4 eggs together with scallions, sun-dried tomatoes, and thyme. I also added the milk and 3-4 tablespoons of olive oil ( I used the nonstick skillet so there was no need to use the olive oil anymore, but it’s up to you). No need to add any salt or pepper, as the prosciutto and tomatoes are very salty, and you will see that these flavors are perfectly balanced . Fry 4 omelets in a small skillet- I have one of diameter 12 cm. They require literally 2-3 min, flip each once it gets golden color. Set aside when ready.
On a working surface place 8 slices of prosciutto, group them in two, as you will need two pieces to make one wrap. Like on the picture below, cut each omelet in half and place each half on the prosciutto piece- along the slice.
Now place the second prosciutto piece on the top of the omelet and roll it towards the opposite direction. You will get a nice roll, which needs to be cut in half. This makes one serving. Look at the pictures below. It’s easy:-)
The prosciutto wraps are ready. Serve them either warm or cold. This is an excellent starter, even for the summer days, as it’s quick and easy to make, and like I said before, the prosciutto and herbs and some eggs it’s a great combination, especially with a nice glass of rosé. I hope you will enjoy it like we did 🙂
Credits again go to Sophie Dupuis-Gaulier, Tout Manger De A a Z, hachette Cuisine 2014.