Prosciutto, Parmesan, and Rosemary Omelet
  1. Preheat a nonstick, 8- or 9-inch skillet over medium to medium-high heat.
  2. Whisk the eggs, water, rosemary, salt, and pepper with a fork until just combined.
  3. Melt the butter in the skillet, swirl to coat the pan, and when the butter sizzles, add the eggs. Swirl the eggs so they cover the entire bottom of the pan. Let the eggs sit quietly for about 10 seconds.
  4. Holding the handle of the pan and using a spatula, pull the uncooked egg toward the center of the pan, proceeding calmly and deliberately around the compass, north to south to east to west. Use a spatula to lift the eggs from the rim of the pan, and move the remaining uncooked egg under the cooked portion. Add the prosciutto and cheese to the center of the eggs.
  5. Using a spatula, fold the omelet in half, moving from the outside of the pan to the inside. Turn out the omelet onto a warm plate. Garnish with shaved Parmigiano-­Reggiano curls or Parmesan tuiles and serve immediately.
Recipe Notes

Variations: I like the way rosemary pairs with prosciutto, but fresh basil and oregano would also be good choices. And any good ham (a world unto itself) will do. . . .

Parmesan Tuiles

A tuile (French for “tile”) is a savory or sweet cookie baked in the oven and then cast into curved shapes that resemble the red roof tiles common in the Mediterranean. Tuiles are very simple to prepare, but they do require your attention. This recipe is for a savory cheese tuile. It is a delicious finger food (and is wonderful on salads!) and a spectacular, unusual garnish. Please do not use generic grated cheese for the tuiles or for the omelet. Nothing compares to the taste of true Parmigiano-Reggiano.

Makes about 12 tuiles

2 cups grated Parmigiano-Reggiano cheese

Preheat the oven to 350ºF. Line a cookie or baking sheet with a Silpat or parchment paper.

Spread 3 tablespoons of the cheese into a thin, circular shape and continue to create cheese disks on the pan, leaving about an inch between each tuile.

Bake until golden brown, 10 to 12 minutes. Keep a close eye—these will burn easily.

Remove the tuiles with a metal spatula. Gently bend each tuile over a rolling pin or a wine bottle. As the tuile cools, it will curve. Store in an airtight container.

Variation: Finely chopped herbs, such as rosemary or thyme, are a wonderful complement to the cheese. I sometimes add coarsely ground black pepper.