Italian Omelet Recipe

Omelette and fruit
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Ratings (9)
  • Total: 34 mins
  • Prep: 10 mins
  • Cook: 24 mins
  • Yield: 4 Servings (serves 4)
Nutritional Guidelines (per serving)
462 Calories
34g Fat
9g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Servings (serves 4)
Amount per serving
Calories 462
% Daily Value*
Total Fat 34g 44%
Saturated Fat 17g 83%
Cholesterol 680mg 227%
Sodium 489mg 21%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Protein 29g
Calcium 388mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With mozzarella, fresh basil and sun-dried tomatoes, this omelet recipe is pizza in breakfast form! Make this omelet recipe for Mother's Day brunch or for any leisurely weekend brunch.

Ingredients

  • 1 cup tomatoes (sun-dried, 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 to Make It

  1. 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.

  2. In a small bowl, beat 3 eggs together with 2 tablespoons milk. Heat a medium (10 inches) 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.

  3. Keep warm in a 200˚F oven while you repeat Step 2 to make 3 additional omelets with the remaining ingredients. Serve omelets warm.