Best 10 Simple 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.

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.

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.

ITALIAN OMELET

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.

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.

ITALIAN OMELETTE

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 PIZZA OMELET

Steps:

• In a small nonstick skillet, saute mushrooms and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture 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 mushroom mixture on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Serve with marinara sauce.

LIGHT ITALIAN FETA OMELET

Steps:

• Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add the egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the skillet to allow liquid egg substtute to flow under the cooked portion. Continue cooking in this fashion until all the liquid portion of the egg is gone.
• Gently flip the cooked egg with a wide spatulat. Place the basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.