Italian Omelet Recipe
A savory omelet featuring mozzarella, sun-dried tomatoes, and basil delivers a delicious pizza-like flavor for breakfast.
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Instructions
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Start boiling water for sun-dried tomatoes and preheat oven to 200 F.
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Place sun-dried tomatoes in a small bowl, cover with boiling water for 10 minutes, then drain.
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Beat 3 eggs with 2 tablespoons milk.
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Heat a medium nonstick skillet over medium-high heat, then melt butter to coat the pan.
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Add the egg mixture, rapidly stir for a few seconds, then spread evenly and cook until eggs are nearly set.
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Sprinkle 1/4 cup mozzarella, 1 tablespoon basil, 1/4 cup tomatoes, and 1 teaspoon Parmesan over one half of the omelet; season lightly with salt and pepper.
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Fold the omelet over the filling and cook for 1-2 minutes until cheese melts, then slide it onto a plate.
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Keep the omelet warm in the 200 F oven while repeating the process for additional omelets with remaining ingredients.