Ham & parmesan omelette
A Italian breakfast for the galley that fine in moderate seas, about 10 min hands-on.
- Breakfast
- Italian
- ⏱ 10 min
- 🌊 Sea tolerance 3/5
- gluten-free
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Eggs480 g (≈ 9.5 eggs) (120 g (≈ 2.5 eggs))
- Cured ham (serrano / prosciutto, sliced)120 g (30 g)
- Parmesan (block)60 g (15 g)
- Butter20 g (5 g)
Method
- Beat eggs with grated parmesan.
- Cook in butter until nearly set.
- Add torn ham, fold and serve.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Milk / lactose — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 315
- protein
- 26 g
- fat
- 22 g
- carbs
- 2 g
- sugar
- 1 g
- fibre
- 0 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes