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.
This omelet was awesome and so delicious. Tender, creamy, eggy and divine. My family ate it all up and begged for more. I’ll make this again and again. French goat cheese really made it extra special.Print
This simple italian omelet was awesome and so delicious. Tender, creamy, eggy and divine
- 2 tablespoons olive oil
- 3 large eggs 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
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.
- Calories: 479.5 calories
- Sugar: 1 gram
- Sodium: 567 miligrams
- Fat: 44 grams
- Saturated Fat: 10 grams
- Carbohydrates: 2 grams
Keywords: egg, omelet, italian