Simple Italian Omelet recipe

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Ingredients

2 tablespoons olive oil
3 eggs, beaten
1 tablespoon crumbled goat cheese, or to taste
2 teaspoons chopped chives, divided, or to taste
sea salt and ground black pepper to taste

Nutrition Info

479.5 calories
carbohydrate: 1.4 g
cholesterol: 563.6 mg
fat: 44 g
fiber: : -
protein: 20.5 g
saturatedFat: 9.8 g
servingSize: -
sodium: 567 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour eggs into hot skillet, eggs will bubble and firm immediately.

  2. Lift cooked edges of the omelet with a rubber spatula and tilt the skillet so that the uncooked egg runs underneath the lifted edge. Continue cooking, lifting edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes total cooking time, remove from heat. Spread out any runny egg evenly on the top of the omelet with a rubber spatula.

  3. Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over the cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded side down, onto a plate. Top with remaining chives.

Recipe Yield

1 omelet

Recipe Note

I'm calling this an 'Italian' omelet for a couple reasons. First, I used olive oil instead of butter and, second, I cooked the eggs quickly in a hot pan, letting them get a little golden-brown. The traditional French omelets are thicker and cooked much more gently.

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