Omelet with Chives, Zucchini, Prosciutto, and Smoked Mozzarella

By Marge Perry & David Bonom
To make omelets for a crowd, get all the filling ingredients prepped out in advance, and use two pans at once. (It’s easier than it sounds.) As you complete each “pair” of omelets, keep them warm on a nonstick baking sheet in a 200°F oven.


    • eggs
    • ground black pepper
    • inely chopped fresh chives
    • prosciutto (about 1/2 oz)
    • Salt
    • small zucchini (about 1/4 in thick)
    • smoked mozzarella
    • unsalted butter


    1. Melt 1 teaspoon butter in an 8-inch nonstick skillet over medium heat. When the foam subsides add the zucchini slices and cook, turning occasionally, until lightly browned and softened, about 3-4 minutes. Transfer to a plate and reserve.
    2. Lightly beat the eggs, chives, salt, and pepper in a bowl.
    3. Melt the remaining 2 teaspoons butter in the skillet over medium heat. When the foam subsides, pour in the egg mixture. Using a silicone spatula, push the cooked egg towards the center, tilting skillet in a circular motion to allow uncooked egg to flow to the outside. Cook 3-4 minutes or until eggs are no longer runny. Flip the omelet and top one half with the cheese, reserved zucchini slices, and prosciutto. Cover the skillet and cook 1 minute. Fold the plain half of the omelet over the filling