Italian melt omelette

Italian melt omelette

Nothing beats a leisurely breakfast in bed, and your mum will love our Italian-inspired omelette

  • Feeds 2Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    1811kj 436kcal
  • Fat
    High 49%
  • Saturates
    High 171%
  • Sugar
    Low 49%
  • Salt
    High 49%

% of adult’s reference intake | Carbohydrates per serving : 2g

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  • 4 Co-op British eggs
  • 3 tsp Co-op olive oil
  • 3 slices Co-op prosciutto, torn
  • 125g Co-op piccolo tomatoes, halved
  • 1/2 x 225g pack Co-op mozzarella, chopped
  • 2 tsp Co-op green pesto
  • Handful basil leaves (optional)


  1. Break the eggs into a bowl, lightly beat with a fork, season and set aside
  2. Heat 2 tsp of the oil in a nonstick frying pan over a medium heat
  3. Add the prosciutto and fry for 2-3 mins, turning halfway, until crisp
  4. Remove the ham, set aside, and add the tomatoes to the pan
  5. Fry for 1-2 mins, until starting to brown and soften, then remove and set aside
  6. Heat the rest of the oil in the pan on a medium heat, add half the egg and fry for 2-3 mins, drawing it in from the sides as it starts to set
  7. When almost cooked, scatter over half the mozzarella and drizzle with half the pesto
  8. Turn off the heat, scatter over half the tomatoes and prosciutto and allow to heat through
  9. Keep warm, then repeat with the rest of the egg and toppings to make the second omelette
  10. Serve scattered with the basil, if using.