Italian Omelet Recipes

ITALIAN OMELET

Steps:

• In a large nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender; remove and keep warm., In the same skillet, melt remaining butter. In a small bowl, whisk the eggs, water, salt and pepper. Add to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath., When the eggs are set, spoon vegetable mixture over one side and sprinkle with cheese. Fold other side over filling. Remove from the heat., In a small saucepan over medium heat, melt butter. Add remaining sauce ingredients; cook and stir for 5 minutes or until heated through. Serve with omelet.

ITALIAN OMELET

Steps:

• Combine all topping ingredients in bowl; set aside.
• Melt butter in 10-inch nonstick skillet over medium heat until sizzling. Add garlic; cook 1 minute.
• Beat eggs, water, salt and pepper in bowl at low speed until light in color and well mixed. Pour eggs into hot skillet. Cook 2 minutes; lift edge of eggs with heatproof spatula to allow uncooked portion to flow underneath 3-4 minutes or until mixture is almost set.
• Sprinkle mozzarella cheese over half of omelet. Cover; let stand 1-2 minutes or until cheese is melted. Gently fold other half of omelet over cheese.
• Place omelet onto plate; top with Parmesan cheese and tomato mixture.

SIMPLE ITALIAN OMELET

Steps:

• Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour eggs into hot skillet; eggs will bubble and firm immediately.
• Lift cooked edges of the omelet with a rubber spatula and tilt the skillet so that the uncooked egg runs underneath the lifted edge. Continue cooking, lifting edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes total cooking time; remove from heat. Spread out any runny egg evenly on the top of the omelet with a rubber spatula.
• Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over the cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded side down, onto a plate. Top with remaining chives.

ITALIAN OMELET RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 200 F.
• Place sun-dried tomatoes in a small bowl. Cover them completely with boiling water. Set aside for 10 minutes, or until you assemble the rest of your ingredients.
• When tomatoes have reconstituted, drain the liquid.
• Arrange the mozzarella cheese, basil, and Parmesan cheese in bowls or on plates near the stove for easy access.
• In a small bowl, beat 3 eggs together with 2 tablespoons milk.
• Heat a medium (10-inch) nonstick skillet over medium-high heat. Add butter and tilt pan to coat it completely with melted butter.
• When butter foams, add the egg mixture and use a rubber spatula to rapidly stir eggs in pan for a few seconds.
• Then shake pan to evenly distribute eggs, and let cook over medium-high heat until eggs are nearly set.
• Sprinkle about 1/4 cup mozzarella, 1 tablespoon basil, 1/4 cup tomatoes, and 1 teaspoon Parmesan cheese over one-half of the omelet. Season omelet lightly with salt and pepper.
• Run the rubber spatula lightly under the other half to make sure it's not stuck, then gently fold the egg mixture over the filling.
• Let cook another minute or two to let cheese melt, then slide the omelet out of the skillet onto a plate.
• Keep warm in a 200 F oven while you repeat the process to create additional omelets with the remaining ingredients. Serve omelets warm.

EGG WHITE OMELET ITALIANO

Steps:

• Put the zucchini onto a double layer of paper towels. Cover with another double layer of paper towels and press out the excess moisture. Coat a small nonstick skillet with cooking spray and place over medium-high heat. Add the drained zucchini, onion, and mushrooms to the pan, season with salt and pepper, and cook until browned and soft, about 5 to 7 minutes. Add the tomatoes and Parmesan and place the mixture into a small bowl. Wipe the nonstick pan clean, coat again with cooking spray, and place over medium-high heat. When the pan is good and hot, add the 3 egg whites and turn the skillet to evenly coat the bottom. When just about set, add the vegetable mixture to one side of the omelet. Gently fold the other side over the vegetables to form a half moon. Carefully slide the omelet onto a heated plate. Serve immediately with a sprinkling of fresh black pepper and the parsley, if using.

ITALIAN GARDEN OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add vegetables and seasonings; cook and stir until tender. Remove from pan., In a large bowl, whisk eggs, cream and seasonings until blended. In same pan, heat 1 tablespoon butter over medium-high heat. Add half of the egg mixture (about 1 cup) to skillet. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, spoon half of the vegetables on 1 side; sprinkle with 1/4 cup mozzarella cheese. Fold omelet in half; sprinkle with 1 tablespoon Parmesan cheese. Cut omelet in half and slide each half onto a plate. Repeat with remaining ingredients.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)

Steps:

• Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
• Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
• Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
• While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
• Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
• Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
• Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

FLUFFY ITALIAN OMELET

Steps:

• Mix all ingredients together and beat well.
• Heat skillet and spray with cooking spray.
• Pour egg mixture into pan and cook until almost set; fold omelet in half and cook about 30 seconds longer.

ITALIAN OMELET

Steps:

• Saute pepper and onions.
• Scramble eggs, pour into buttered skillet.
• Cook to your disired doneness.
• Top with sauted vegetables and cheese.
• Fold egg over toppings.
• Serve hot.