PREPARATION:

1. Preheat the broiler.
2. In a medium non-stick skillet over medium-high heat add 1 tablespoon extra virgin olive oil. When oil is hot add chopped onions and yellow pepper. Sprinkle with kosher salt. Sauté until onions are fragrant and translucent. Add the prosciutto and sauté for a minute.
3. Meanwhile, in a medium bowl whisk eggs and Parmesan cheese until well blended. To eggs add chiffonade of basil and season with salt and fresh cracked pepper.
4. Lower heat in skillet to medium, and add eggs. Quickly stir eggs around in the pan with a rubber spatula to incorporate all of the pepper and onions.
5. Cook for 2-3 minutes to allow the eggs to start to set in the middle of the omelet.
6. When the eggs are starting to set in the middle, sprinkle the top with grated Fontinella cheese and place it under the broiler for 1 to 2 minutes, until cheese is bubbly and brown.