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.
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.
SIMPLE ITALIAN OMELET
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
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 OMELETTE
There's probably nothing Italian about this, except that it uses leftover spaghetti sauce! Different and delicious.
Provided by SilverOpera
Categories Breakfast
Time 9m
Yield 1 omelette, 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat spaghetti sauce in saucepan or microwave until hot.
- Whip eggs with salt and pepper until well combined.
- Heat butter until melted on medium.
- Turn to medium low, and add egg to pan.
- Cook 1 minute without disturbing.
- Add warmed spaghetti sauce to entire surface, and cheeses and basil to half.
- Cook until the egg is no longer runny (about 2 - 3 more minutes).
- Fold egg over cheese.
- Serve with a toasted bagel or English muffin.
- Variations include the addition of sausage, pepperoni, green peppers, onions, mushrooms, Italian seasoning, other herbs, etc. Enjoy!
ITALIAN OMELET
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
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 OMELET
Make and share this Italian Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 37m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In an 8-inch 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 bowl, beat eggs, water, salt, and pepper.
- Pour into the skillet; cook over medium heat.
- As eggs set, lift edges, letting uncooked portion flow underneath.
- When eggs are nearly set, spoon vegetable mixture over half of the omelet; sprinkle with cheese.
- Fold omelet in half over filling.
- Cover and cook for 1-2 minutes or until cheese is melted.
- Meanwhile, for sauce, melt butter in a small saucepan over medium heat.
- Add remaining ingredients.
- Cook and stir for 5 minutes or until heated through.
- Serve over omelet.
Nutrition Facts : Calories 468, Fat 39.6, SaturatedFat 21.4, Cholesterol 506.2, Sodium 929.2, Carbohydrate 8.1, Fiber 2.1, Sugar 4.4, Protein 21.7
FLUFFY ITALIAN OMELET
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
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
FRITTATA (ITALIAN OMELET)
Make and share this Frittata (Italian Omelet) recipe from Food.com.
Provided by ElaineAnn
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs and milk lightly. Add cheese, onion, parsley, salt and pepper.
- Heat oil in a heavy skillet. Pour in egg mixture and reduce heat as edges of omelet begin to thicken.
- With a fork, draw cooked portions toward center to allow uncooked mixture to flow to bottom of skillet. Shake and tilt skillet as necessary to aid flow of uncooked eggs. Do not stir. When eggs no longer flow and surface is still moist, increase heat to quickly brown the bottom of omelet. Loosen edges carefully and fold omelet over.
- Slide omelet onto a warm platter.
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