To make omelets for a crowd, get all the filling ingredients prepped out in advance, and use two pans at once. (Itâ€™s easier than it sounds.) As you complete each â€œpairâ€ of omelets, keep them warm on a nonstick baking sheet in a 200Â°F oven.
- ground black pepper
- inely chopped fresh chives
- prosciutto (about 1/2 oz)
- small zucchini (about 1/4 in thick)
- smoked mozzarella
- unsalted butter
- 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.
- Lightly beat the eggs, chives, salt, and pepper in a bowl.
- 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