Best Italian Omelet Recipes

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.

SIMPLE ITALIAN OMELET

Steps:

• 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.
• 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.
• 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.

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 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.

FRITTATA (ITALIAN OMELET)

Steps:

• Beat eggs and milk lightly. Add cheese, onion, parsley, salt and pepper.
• Heat oil in a heavy skillet. Pour in egg mixture and reduce heat as edges of omelet begin to thicken.
• With a fork, draw cooked portions toward center to allow uncooked mixture to flow to bottom of skillet. Shake and tilt skillet as necessary to aid flow of uncooked eggs. Do not stir. When eggs no longer flow and surface is still moist, increase heat to quickly brown the bottom of omelet. Loosen edges carefully and fold omelet over.
• Slide omelet onto a warm platter.

VEGETABLE FRITTATA (ITALIAN STYLE OMELET)

Steps:

• Heat oven to 350 degrees F In a 9 inch oven proof skillet, warm oil on med.
• heat.
• Add garlic and onion; saute' for 1 minute.
• Add vegetables; saute' for 5 minutes.
• Beat eggs with milk, add 1/2 cup cheese, salt, and pepper.
• Add egg mixture to skillet with vegetable mixture.
• ***Place in oven on upper rack.
• Bake until golden brown, approximately 30 minutes.
• Remove from oven and sprinkle on remaining 1/4 cup cheese.
• Slice into wedges and serve.
• ***you may also use a 9-inch baking dish if you do not have an oven proof skillet.

ITALIAN GARDEN OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add vegetables and seasonings; cook and stir until tender. Remove from pan., In a large bowl, whisk eggs, cream and seasonings until blended. In same pan, heat 1 tablespoon butter over medium-high heat. Add half of the egg mixture (about 1 cup) to skillet. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, spoon half of the vegetables on 1 side; sprinkle with 1/4 cup mozzarella cheese. Fold omelet in half; sprinkle with 1 tablespoon Parmesan cheese. Cut omelet in half and slide each half onto a plate. Repeat with remaining ingredients.

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.

POTATO AND PROSCIUTTO FRITTATA - ITALIAN OMELET

Steps:

• Preheat oven to 350°F.
• In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.
• Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.
• Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.
• Allow mixture to cool for 5 minutes.
• In a small dish, mix together dry milk with light cream until smooth.
• Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.
• Lightly oil or grease an ovenproof skillet or casserole dish.
• Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.
• Remove pan from oven, and sprinkle frittata evenly with grated cheeses.
• Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.
• Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.
• Allow to cool slightly before slicing and serving.

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.

ITALIAN ARTICHOKE OMELET

Steps:

• Dust artichoke hearts with flour, shaking off any excess.
• Heat 6 tablespoons olive oil in a large skillet over high heat. Saute artichokes, stirring often, until lightly browned, about 8 minutes. Drain on paper towels. Discard oil.
• Whisk eggs lightly in a bowl; season with salt and pepper.
• Heat remaining 2 tablespoons olive oil in the skillet. Arrange artichokes in the skillet. Pour eggs over artichokes. Cook until lightly browned, 4 to 5 minutes. Flip omelet carefully and continue cooking until firm and lightly browned on second side, about 4 minutes more.

ITALIAN BAKED SPINACH OMELET

Steps:

• Preheat the oven to 375°F.
• Put the oil in a 7x10 inch baking dish and put in the oven to preheat for 10 minutes.
• Steam the spinach for 7 minutes. Drain well, squeeze out the excess water and coarsely chop. Set aside.
• Drain the artichoke hearts and sun dried tomatoes. Thinly slice, about matchstick width. Set aside.
• Beat the eggs with the pesto sauce and Tabasco.
• Stir in the grated cheese, artichoke slices and sun dried tomatoes. Combine well.
• Carefully pour half the egg mixture into the preheated baking dish and sprinkle with one tablespoon of pine nuts. Return to the oven and bake for 10 minutes.
• Remove from the oven and reduce the heat to 325°F.
• Spread the spinach evenly over the baked egg layer.
• Pour the rest of the egg mixture over the spinach and sprinkle with the remaining pine nuts.
• Return to the oven and bake for 20 minutes.
• Cut into quarters and serve with crusty bread and a mixed salad.

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.

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 HAM AND CHEESE OMELET

Steps:

• Whisk together the eggs, cream, Italian seasoning, salt, and pepper.
• Melt the butter or heat the oil in a 9" skillet over a (lowish) medium flame.
• When heated, pour the eggs into the pan. Lower heat to prevent burning. Shake pan to prevent sticking. Lift up edges of omelet to allow uncooked eggs to run underneath.
• When eggs are partially set, sprinkle in grated cheese and the ham. Keep cooking until eggs are softly set in the middle of the omelet. Sprinkle on the Parmesan cheese.
• NOTE: It helps if you cover the pan while it's cooking, as the steam cooks the top of the omelet. But check it every few seconds to prevent scorching or over-cooking.
• Fold Omelet over by about 1/3. Flip pan to turn out on plate, folding over the other 1/3, for a rolled omelet effect. Cut in half to serve.
• For a calorie-reduced, weight watchers friendly version of this dish, see my "Slim Ham & Cheese Omelet."

ITALIAN OMELET

Steps:

• Spray medium nonstick skillet with cooking spray. Add onions and sausage; cook on medium-high heat 5 min. or until sausage is evenly browned, stirring occasionally. Remove from skillet.
• Pour egg product into skillet; cover with lid. Cook 5 min.; top with the sausage mixture.
• Fold omelet in half with spatula; cook, covered, an additional 3 min.