Recipe by Chef John
"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."
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crumbled goat cheese, or to taste
chopped chives, divided, or to taste
sea salt and ground black pepper to taste
It was amazing possibly the best omelet I have ever had I added a little bit more cheese and substituted the chives with Basel and thyme It was delicious.
This omelette was awesome and so delicious. Tender, creamy, eggy and divine. I followed Chef John's directions exactly. My family ate it all up and begged for more. I'll make this again and again. Love, love, lov ed it! French goat cheese really made it extra special.
Extra virgin olive oil, garden fresh chives, feta cheese, sea salt, pepper. Oh man! Delicious! Thanks Chef John!
Soooo good! fluffy and creamy, I only had fresh basil. We had this with a side of cowboy potatoes and bacon. Thanks chef Jhon!
Delicious! Only thing I will change next time is using a tiny bit less of olive oil. Maybe I'll add in a few pieces of ham!
Thanks for the recipe! :D
So delicious, made exactly as suggested and we all loved it
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Italian Omelet
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 396
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