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.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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

Directions

Step 1

Crack the eggs into a medium-sized mixing bowl and beat them lightly with a whisk or fork.

Step 2

Add the milk, Parmesan cheese, salt, and black pepper to the eggs, and whisk until well combined. Set aside.

Step 3

Dice the red onion into small pieces and slice the cherry tomatoes in halves. Roughly chop the fresh basil leaves.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Evenly distribute the cooked vegetables and chopped basil over one half of the omelette.

Step 9

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.

Step 10

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

Serving size	527.1 grams (527.1g)

Amount per serving	% Daily Value*
Calories	563

Total Fat 34.30g	44%
Saturated Fat 15.60g	78%
Polyunsaturated Fat 0.00g
Cholesterol 791mg	264%
Sodium 1838mg	80%
Total Carbohydrate 17.90g	7%
Dietary Fiber 4.00g	14%
Total Sugars 8.50g
Protein 45.20g	90%

Vitamin D 177IU	885%
Calcium 672mg	52%
Iron 6mg	32%
Potassium 759mg	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.

Source of Calories

Fat: 55.0%

Protein: 32.2%

Carbs: 12.8%