Instructions
Step 1
Heat olive oil in a non stick pan. Add frozen Birds Eye Chopped Onions and cook for 2-3 minutes stirring continually. Stir in tomatoes and mushrooms and cook a further 1-2 minutes. Remove from pan and keep warm.
Step 2
Wipe pan out with paper towel and spray with oil. Combine eggs, milk, salt and pepper and pour into pan. Cook omelette until set underneath. Place under a preheated grill and cook until the top is just set.
Step 3
Place cooked omelette onto serving plate, top with onion mixture, grilled prosciutto and rocket leaves. Serve cut in half accompanied with toasted foccacia.