How to cook mediterranean omelette

Add Becel and spinach to pan.

Chop up a little prosciutto.

Mix, mix.

Chop up a variety of tomatoes. These are from Withrow Farmer's market. The first of the season tend to be soft...this is a great way to use them up!

Add.

Chop dome green and purple basil.

Now for the egg part. Put your veggie mix aside in a bowl and melt a little more Becel.

Beat 2 eggs. (I know, I know...3 is traditional...i like a thinner omelette with lots of stuffing)

With pan on low heat, add egg and move it around with a fork for the first 30 seconds only. Don't worry about making it perfectly...rough edges add character.

Add the goods.

Grate some Parmesan.

Add with pepper and if you want a little salt.

Flip.

Flip. Done.

Why not...a sprinkle of Parmesan on top too.