Baked Cheese & Proscuitto Brunch

6 large eggs, lightly beaten
4 tablespoons The Spicy Olive Butter Extra Virgin Olive Oil
1/4 c. prosciutto, chopped
1/4 c. grated fontina or gruyere cheese, plus 1.5 tbsp. extra for the top
3 tbsp. grated parmesan cheese, plus 1.5 tbsp. extra for the top

Preheat oven to 400 degrees F, and butter a gratin dish large enough to hold the omelettes.

Break the eggs in a bowl and season with salt and pepper. Whisk until the yolk and whites are just combined. Heat with 1.5 tablespoons of The Spicy Olive Butter Extra Virgin Olive Oil in a small frying pan and add 2 heaping tablespoons of the eggs. Cook over moderate heat until the underside is set. Flip and lightly cook the other side. Set aside. Repeat this to make 12 small omelettes.

Place the omelettes on a flat surface and scatter each with the prosciutto and a little of the combined cheeses. Roll up and place in the buttered gratin dish. Scatter with the remaining cheeses and bake 10 minutes, or until the cheese has melted.