Now, what you are looking at may look like a burnt mushroom/basil/chevre omelet, but if you look closer, you will be able tell that the burn marks are, in fact, a thin layer of crisp fried prosciutto.
I started by laying down two thick-cut slices of prosciutto into the skillet, overlapping slightly at the edge. I then added chopped crimini mushrooms on top of the crackling meat, cooking them in the released fat. A few dollops of chevre, and a loose bunch of minced basil were added to the mushrooms while a whisked up a pair of eggs. I poured the eggs on top and quickly and continuously scooped up the egg dribbles that escaped over the edge of the prosciutto. After a moment waiting for the eggs to set, I folded the omelet over, sealing it closed.
The Prosciutto had a crisp snap as the fork bit through into the moist interior, and added a smokey meat flavor to the omelet. The presentation could use some work, but overall I am very pleased with this sudden spike of inspiration.
