Tortilla Egg Roll with Prosciutto, Mozzarella & Basil

Directions

1. Grate the mozzarella and set aside.
2. Wash and dry the basil; pluck the leaves from the stems and slice into thin ribbons.
3. Preheat a nonstick skillet over medium heat and warm a light coating of oil.
4. In a bowl, crack the eggs and season with crushed red pepper; whisk until combined.
5. When the pan is hot, tilt in half of the egg mixture to form a thin omelet about the size of a tortilla; as it begins to set, place a tortilla on top and press with a spatula.
6. Cook the egg until just set, then flip the tortilla. Sprinkle half the cheese and basil over the egg, add two slices of prosciutto, and cook 30–60 seconds more; roll the tortilla tightly and wrap in foil to keep warm.
7. Wipe or add a little more oil to the skillet and repeat with the remaining egg mixture, tortilla, cheese, basil, and prosciutto.
8. To serve, slice the rolls in half and divide between plates.