Italian Omelette
Elevate your breakfast or brunch game with this flavorful and easy-to-make Italian Omelette, a dish that combines classic Mediterranean ingredients for a vibrant and satisfying meal. This recipe features fluffy eggs enriched with Parmesan cheese and a touch of milk, creating a creamy base that pairs beautifully with sautéed red onions, cherry tomatoes, and baby spinach. Fresh basil leaves lend an aromatic burst of flavor, while a drizzle of olive oil ties everything together. Ready in just 20 minutes, this omelette is perfect for busy mornings yet elegant enough for a leisurely brunch. Serve it with a crisp side salad or warm crusty bread for a complete, mouthwatering meal. Packed with wholesome ingredients and bursting with Italian-inspired flavors, this dish is a crowd-pleaser that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 large eggs
- 50 grams Parmesan cheese
- 2 tablespoons milk
- 2 tablespoons olive oil
- 0.5 medium red onion
- 8 pieces cherry tomatoes
- 40 grams baby spinach
- 6 leaves fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a medium-sized mixing bowl and beat them lightly with a whisk or fork.
Add the milk, Parmesan cheese, salt, and black pepper to the eggs, and whisk until well combined. Set aside.
Dice the red onion into small pieces and slice the cherry tomatoes in halves. Roughly chop the fresh basil leaves.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced red onion and cook for 3-4 minutes, or until softened.
Add the cherry tomatoes and baby spinach to the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the spinach wilts and the tomatoes soften. Remove the vegetables from the pan and set aside.
Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium-low heat. Pour the egg mixture into the skillet, tilting the pan to evenly distribute the eggs.
Cook the eggs undisturbed for about 2-3 minutes, or until the bottom sets but the top is still slightly runny. Reduce the heat to low if needed to prevent burning.
Evenly distribute the cooked vegetables and chopped basil over one half of the omelette.
Carefully fold the other half of the omelette over the vegetables using a spatula. Press gently to seal, and cook for an additional 1-2 minutes to allow the eggs to fully set and the filling to warm through.
Slide the omelette onto a plate, cut it in half if desired, and serve immediately. Enjoy your Italian omelette with a fresh side salad or crusty bread!
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.5 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 672 mg | 52% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 759 mg | 16% | |
*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.
