Menu
Pizza Omelet Pizza Omelet
French Omelet French Omelet
Spanish Omelet Spanish Omelet
Mediterranean Omelet Mediterranean Omelet
Mediterranean Broccoli & Cheese Omelet Mediterranean Broccoli & Cheese Omelet
Italian Egg Rolls Italian Egg Rolls
Baked Omelet Baked Omelet
Italian Baked Eggs & Sausage Italian Baked Eggs & Sausage
Italian Salad Italian Salad
Tuna Cheese Omelet Tuna Cheese Omelet
Greek Veggie Omelet Greek Veggie Omelet
Mexican Omelet Mexican Omelet
Parmesan Zucchini Omelet Parmesan Zucchini Omelet
Italian-Inspired Casserole Italian-Inspired Casserole
Asian Oven Omelet Asian Oven Omelet
Western Omelet Casserole Western Omelet Casserole
German Potato Omelet German Potato Omelet
Italian Hot Dish Italian Hot Dish
Italian Veggie Skillet Italian Veggie Skillet
Mushroom Spinach Omelet Mushroom Spinach Omelet

Italian Omelet

Add a Review
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

2 servings

Updated: Jun. 27, 2023
Garden vegetables and herbs give a savory zing to this fresh-tasting omelet recommended by Dixie Terry of Goreville, Illinois.
Italian Omelet
Italian Omelet Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 cup sliced fresh mushrooms
  • 1 cup sliced zucchini
  • 3 tablespoons butter, divided
  • 4 large eggs
  • 3 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded part-skim mozzarella cheese
  • SAUCE:
  • 1 tablespoon butter
  • 1 medium tomato, chopped
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon salt

Directions

  1. In a large nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender; remove and keep warm.
  2. 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.
  3. When the eggs are set, spoon vegetable mixture over one side and sprinkle with cheese. Fold other side over filling. Remove from the heat.
  4. 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.

Nutrition Facts

1/2 each: 459 calories, 38g fat (20g saturated fat), 503mg cholesterol, 944mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 22g protein.