SIMPLE ITALIAN OMELET

Simple Italian Omelet image

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.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
3 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

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.

Nutrition Facts : Calories 479.5 calories, Carbohydrate 1.4 g, Cholesterol 563.6 mg, Fat 44 g, Protein 20.5 g, SaturatedFat 9.8 g, Sodium 567 mg, Sugar 1.4 g