12 medium eggs
8 oz. diced prosciutto
8 oz. chopped crimini mushrooms
1 tsp. minced garlic
3/4 cup Tillamook Smoked Cheddar Cheese, shredded
In a medium sized skillet, sauté prosciutto, mushrooms and garlic over medium high heat until mushrooms are soft and prosciutto begins crisp, 5-6 minutes. Remove from heat and set aside.
Beat eggs in a medium mixing bowl using a wire whisk. Spray a small omelette pan with cooking spray and heat over medium low heat. Pour 1/5 of beaten eggs into omelette pan. Allow eggs to cook 3-4 minutes until they begin to firm up on the bottom. Using a rubber spatula, gently loosen edges of omelette from bottom of pan. Top omelette with 1/5 of prosciutto mixture and 2 Tbsp. shredded cheese. Fold one side of omelette over to encase ingredients. Cook another 1-2 minutes until cheese is melted. Serve omelettes topped with remaining shredded cheese.