French Omelette with Prosciutto and Pecorino Romano
There's something sacred about cooking for one on Christmas Eve. No obligation to please anyone else's palate, no compromise on ingredients, no apologizing for wanting simple perfection instead of elaborate tradition.
Last year, I made fresh pasta from scratch—parsley and Pecorino Romano folded into the dough, topped with vongole sauce that required patient wine-simmering and constant attention. This year felt different. I didn't want to perform cooking. I wanted to simply be. To stay wrapped in my oversized alpaca throw, watching the fire flicker on my television screen, letting reflection wash over me.
When hunger finally pulled me from my cocoon, I opened the refrigerator and made my favorite 5-minute meditation: a French omelette. Not the American diner version—thick and browned—but the classic French technique that yields something silky, pale gold, and impossibly tender. A layer of paper-thin prosciutto left over from holiday entertaining, a block of pecorino romano generously shaved, all folded into a golden pillow of perfection.
I finished it with a glistening layer of ghee, plated it alongside broccoli microgreens, homemade sauerkraut, half an avocado, and my favorite spicy extra virgin olive oil. Then I posted up on the floor in the sunny corner of my apartment and ate it like the ritual it was.
The best part of eating alone? Licking the entire plate clean without hesitation.
Why This Meal Is Medicine
Pasture-raised eggs: Complete protein, brain-supporting choline, fat-soluble vitamins
Prosciutto: B vitamins, selenium, satisfying umami
Pecorino romano: Probiotics from fermentation, calcium, digestive enzymes
Sauerkraut: Gut-healing probiotics, vitamin C, immune support
Avocado: Healthy fats for vitamin absorption and blood sugar stability
Broccoli microgreens: Up to 40x more nutrients than mature broccoli, sulforaphane for detoxification
Ghee: Butyric acid for gut lining repair, anti-inflammatory
Quality EVOO: Polyphenols that fight oxidative stress
Together: anti-inflammatory, blood-sugar-balancing, gut-healing, and proof that pleasure and wellness aren't opposing forces.
French Omelette with Prosciutto & Pecorino Romano
Serves: 1 (because this is your moment)
Time: 5 minutes
Difficulty: Easy with attention to technique
Ingredients
For the omelette:
3 pasture-raised eggs
1 tablespoon ghee or grass-fed butter, divided
2-3 slices prosciutto di Parma, very thinly sliced
2 tablespoons pecorino romano, freshly grated (or more—you're in charge here)
Pinch of sea salt
Freshly cracked black pepper
To serve:
½ ripe avocado
¼ cup raw sauerkraut (homemade or high-quality store-bought)
Handful of broccoli microgreens
High-quality extra virgin olive oil (preferably spicy/peppery)
Flaky sea salt
Instructions
Mise en place (because the French were onto something):
Crack your eggs into a bowl. Add a pinch of salt and several cracks of black pepper. Whisk vigorously with a fork for 30 seconds until completely homogenous—no streaks of white, just unified pale yellow. This is non-negotiable for texture.
Have your prosciutto laid out and ready. Grate your pecorino romano fresh—the pre-grated stuff is coated in cellulose and won't melt the same way. Get your ghee measured and your spatula within arm's reach. French omelettes wait for no one.
The technique:
Heat an 8-inch nonstick skillet over medium heat. Add half the ghee (about 1½ teaspoons) and swirl to coat. The pan should be warm but not screaming hot—if the ghee immediately browns, you've gone too far.
Pour in your whisked eggs. Immediately begin stirring gently with a fork (I use a bamboo fork to protect my non-toxic nonstick cookware) in a circular motion, scraping the bottom of the pan as curds form. Keep the eggs moving for about 20-30 seconds. You're looking for creamy, small curds—think luxurious scrambled eggs that haven't quite set.
When the eggs are still slightly wet on top (about 70% cooked), stop stirring. Tilt the pan to let any remaining liquid egg flow to the edges. Work quickly now.
Lay the prosciutto slices down the center third of the omelette. Shower generously with pecorino romano. Let it sit undisturbed for 15-20 seconds so the bottom sets but the top stays custardy.
The fold:
Using your wooden spatula, fold one-third of the omelette over the center (covering half the filling). Then tilt the pan and roll the omelette onto itself as you slide it onto your plate—it should land seam-side down, forming a perfect oval pillow. Don't stress if the first one isn't Instagram-perfect. It'll still be delicious.
Brush the top with the remaining ghee for that French-restaurant sheen.
Compose your plate:
Slice your avocado and fan it beside the omelette. Add a small mound of sauerkraut. Scatter broccoli microgreens over everything like confetti. Drizzle your spicy EVOO over the avocado and greens. Finish with a pinch of flaky sea salt.
Notes from the kitchen floor
Egg quality matters. Pasture-raised eggs have darker yolks, better flavor, and more omega-3s. They're the foundation here.
Temperature is everything. Too hot and you'll get brown, rubbery eggs. Too low and you'll have wet scrambled eggs. Medium heat with constant movement is the sweet spot.
The pan matters. A well-seasoned non-toxic nonstick is essential. This isn't the time to wrestle with stainless steel.
Embrace imperfection. Your first French omelette might tear or overset or look nothing like the reference photo. Make it again tomorrow. And the day after. Mastery comes from repetition, and breakfast gives you 365 chances a year.
Eat it immediately. French omelettes don't hold. They're meant to be eaten the moment they hit the plate, preferably while sitting on the floor in a patch of winter sunlight, feeling completely unbothered by the world's expectations.
This is the meal you make when you remember that nourishing yourself—body and soul—isn't selfish. It's the foundation. And sometimes, the most revolutionary thing you can do is curl up alone on Christmas Eve and feed yourself something beautiful.
Buon appetito. And may you always lick your plate clean without apology.