Italian Omelette
User Reviews
5
Italian Omelette
Description
Italian Omelette highlights a combination of mushrooms, tomatoes, and Italian-style cheeses folded inside eggs whipped to a light and frothy consistency. The mushrooms are sautéed to develop gentle browning, while the eggs are blended thoroughly before cooking which yields a tender omelette with a soft yet slightly set exterior. Adding fresh basil and prosciutto provides a balance of herbaceous and meaty notes.
The omelette's texture is airy due to the blending technique and it is cooked over medium heat with a careful flip to maintain moisture. The inclusion of both shredded cheese blend and Parmesan adds depth and a slight tang. It works well as a hearty breakfast or a light lunch option.
Fresh ingredients like sliced mushrooms, chopped seeded tomato, and torn prosciutto enrich the dish with texture contrasts and savory flavors. Basil leaves finish the omelette with freshness and aroma. The recipe includes gentle heat management to avoid overcooking and keep the center tender.
This omelette is best served immediately to enjoy the contrast between the warm, soft eggs and the melting cheeses. The method of blending the eggs beforehand helps incorporate air, resulting in a light and delicate omelette that retains moisture well.
Ingredients
- 4 mushrooms sliced
- ⅓ cup tomato seeded and chopped
- 2 large egg
- 3 tablespoons milk
- ¼ teaspoon kosher salt
- 1 teaspoon butter
- ¼ cup cheese such as mozzarella, fontina, gruyere or Italian cheese blend, shredded
- 1 tablespoon Parmesan Cheese optional, shredded
- 2 lices prosciutto torn into long shreds
- basil fresh leaves
Instructions
- Spray the skillet with nonstick spray and heat over medium high heat. Add the mushrooms and cook for 3-5 minutes until softened and slightly browned. Transfer to a small bowl.
- Add the eggs, milk and kosher salt to a blender. Secure the blender with a lid and process on high speed for 3 full minutes until the eggs are very light and frothy.
- While the eggs are blending, wipe out the interior of the pan with a sponge or paper towel. Spray the pan with vegetable spray and add the pat of butter and melt over low heat for 45 seconds.
- Pour the eggs into the center of the pan pan and don't touch the pan for 15-20 seconds.
- Turn up the heat to medium and swirl the eggs around in the pan to coat the sides until the eggs are about 85% cooked.
- Use a flexible rubber spatula to loosen the edges of the omelette and carefully flip it over to cook for an additional 15 to 20 seconds.
- Once you flip the omelette add the grated cheese, mushrooms and half of the chopped tomato to one side of the omelette. Remove from the heat and use the spatula to fold the omelette over the fillings.
- Transfer the omelette to a plate and sprinkle with the parmesan cheese, ribbons of prosciutto, the remaining tomato and fresh basil. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 423mg | 141% |
| Sodium | 1146mg | 48% |
| Potassium | 570mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1341IU | 27% |
| Vitamin C | 8mg | 9% |
| Calcium | 307mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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