Italian Omelet
Bring the vibrant flavors of Italy to your breakfast table with this irresistible Italian Omelet. Packed with fresh vegetables like spinach, bell peppers, and cherry tomatoes, and elevated by a medley of creamy mozzarella and tangy parmesan cheeses, this recipe is a wholesome way to start your day. Aromatic garlic and sweet onions sautéed in olive oil provide a savory base, while fresh basil adds a bright, herbaceous finish. Perfectly fluffy eggs, enriched with a splash of milk, envelope the flavorful filling, creating a melt-in-your-mouth experience. Ready in just 25 minutes, this easy and satisfying recipe is a Mediterranean-inspired delight that’s perfect for a quick breakfast, brunch, or even a light dinner.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 medium, finely chopped yellow onion
- 0.5 medium, diced bell pepper
- 6 halved cherry tomatoes
- 1 cup spinach
- 0.5 cup, shredded mozzarella cheese
- 2 tablespoons, grated parmesan cheese
- 1 tablespoon, chopped fresh basil
- 1 clove, minced garlic
Instructions
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and well combined. Set aside.
Heat the olive oil in a non-stick skillet over medium heat.
Add the chopped onion to the skillet and sauté for 2-3 minutes until softened and translucent.
Add the diced bell pepper and cherry tomatoes to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender.
Toss in the minced garlic and spinach. Stir and cook for about 1 minute, allowing the spinach to wilt slightly. Remove the vegetable mixture from the skillet and set aside.
Reduce the heat to low and pour the egg mixture into the skillet, spreading it out evenly. Let it cook undisturbed for 1-2 minutes, or until the bottom begins to set.
Scatter the cooked vegetables evenly over one half of the omelet, followed by the mozzarella and parmesan cheeses.
Using a spatula, carefully fold the empty half of the omelet over the filling side to form a semicircle. Gently press down to seal.
Continue to cook the omelet on low heat for an additional 4-5 minutes, or until the eggs are fully cooked and the cheese is melted.
Slide the omelet onto a plate and garnish with freshly chopped basil before serving.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.6 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 684 mg | 53% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
