Simple Italian Omelet Recipes

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ITALIAN OMELET



Italian Omelet image

Garden vegetables and herbs give a savory zing to this fresh-tasting omelet recommended by Dixie Terry of Goreville, Illinois.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 15

1 cup sliced fresh mushrooms
1 cup sliced zucchini
3 tablespoons butter, divided
4 large eggs
3 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
SAUCE:
1 tablespoon butter
1 medium tomato, chopped
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon salt

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.

Nutrition Facts : Calories 459 calories, Fat 38g fat (20g saturated fat), Cholesterol 503mg cholesterol, Sodium 944mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.

ITALIAN OMELET



Italian Omelet image

This omelet is simply delicious, topped with fresh tomato and basil.

Provided by Land O'Lakes

Categories     Omelet     Basil     Savory     Cooking     Herb     Egg     Breakfast and Brunch

Yield 2 servings

Number Of Ingredients 13

Topping
1 medium (1/2 cup) tomato, seeded, chopped
2 tablespoons sliced green onion
1 tablespoon chopped fresh basil leaves
Eggs
1 tablespoon Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
4 large Land O Lakes® Eggs
1 tablespoon water or milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup Land O Lakes® Shredded Mozzarella Cheese
2 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 310 calories, Fat 23 grams, SaturatedFat grams, Transfat grams, Cholesterol 455 milligrams, Sodium 720 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Sugar grams, Protein 21 grams

SIMPLE ITALIAN OMELET



Simple Italian Omelet image

I'm calling this an 'Italian' omelet for a couple reasons. First, I used olive oil instead of butter and, second, I cooked the eggs quickly in a hot pan, letting them get a little golden-brown. The traditional French omelets are thicker and cooked much more gently.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 5

2 tablespoons olive oil
3 eggs, beaten
1 tablespoon crumbled goat cheese, or to taste
2 teaspoons chopped chives, divided, or to taste
sea salt and ground black pepper to taste

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.

Nutrition Facts : Calories 479.5 calories, Carbohydrate 1.4 g, Cholesterol 563.6 mg, Fat 44 g, Protein 20.5 g, SaturatedFat 9.8 g, Sodium 567 mg, Sugar 1.4 g

ITALIAN OMELET RECIPE



Italian Omelet Recipe image

This omelet recipe with mozzarella, sun-dried tomatoes, and basil tastes like pizza for breakfast, Make this tasty dish to celebrate mom on Mother's Day.

Provided by Jessica Harlan

Categories     Breakfast     Brunch

Time 34m

Yield 12

Number Of Ingredients 9

1 cup sun-dried tomatoes (cut into strips)
1 cup mozzarella cheese (shredded)
1/4 cup basil (fresh, shredded)
1 tablespoon plus 1 teaspoon Parmesan cheese (finely grated)
12 eggs
1/2 cup milk
1/4 cup butter
Salt (to taste)
Pepper (to taste)

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.

Nutrition Facts : Calories 146 kcal, Carbohydrate 4 g, Cholesterol 202 mg, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, Sodium 218 mg, Sugar 3 g, Fat 10 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g

FLUFFY ITALIAN OMELET



Fluffy Italian Omelet image

I'm not sure this is really an Italian Omelet, but that is what my mom always called it. Very simple and tasty.

Provided by JenniferK2

Categories     Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

2 eggs
2 teaspoons breadcrumbs
2 teaspoons parmesan cheese
1 teaspoon milk
1 teaspoon parsley

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.

Nutrition Facts : Calories 182.8, Fat 11.3, SaturatedFat 3.9, Cholesterol 426.6, Sodium 227.1, Carbohydrate 4.5, Fiber 0.2, Sugar 1.1, Protein 14.7

ITALIAN OMELET



Italian Omelet image

Make and share this Italian Omelet recipe from Food.com.

Provided by Danny Beason

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8

1 teaspoon butter or 1 teaspoon oil, in non-stick skillet
2 -3 eggs
1/4 cup milk
3 -4 ounces Italian sausage
1 tablespoon diced bell pepper
1 tablespoon diced onion
1 slice provolone cheese or 1 slice monterey jack pepper cheese
1 ounce parmigiano

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.

Nutrition Facts : Calories 727.8, Fat 54, SaturatedFat 24.4, Cholesterol 528.7, Sodium 1923.5, Carbohydrate 10.2, Fiber 0.4, Sugar 2.6, Protein 48.4

ITALIAN GARDEN OMELET



Italian Garden Omelet image

I created this veggie-filled omelet to treat my wife to a meal using some of the fresh herbs from our garden. She loved it. The herbs give the dish a refreshing zing. It's also good with asparagus when it's in season. -Billy Hensley, Mount Carmel, TN

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

2 tablespoons canola oil
1 small yellow summer squash, quartered and thinly sliced
1 small zucchini, quartered and thinly sliced
1/4 cup chopped onion
2 tablespoons chopped sweet red pepper
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
OMELETS:
8 large eggs
1/4 cup heavy whipping cream
3/4 teaspoon minced fresh or 1/4 teaspoon dried thyme
3/4 teaspoon minced fresh or 1/4 teaspoon dried basil
1/4 teaspoon salt
2 tablespoons butter, divided
1/2 cup shredded part-skim mozzarella cheese, divided
2 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 372 calories, Fat 31g fat (13g saturated fat), Cholesterol 468mg cholesterol, Sodium 741mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

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