Simple Italian Omelet

Simple Italian Omelet

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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Ingredients

15 m servings 479 cals
Serving size has been adjusted!
Original recipe yields 1 servings

Nutrition

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 44 g
  • 68%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 564 mg
  • 188%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. 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.

Reviews

Read all reviews 17
  1. 30 Ratings

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Most helpful positive review

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.

Most helpful critical review

I always try a Chef John recipe. Usually like them very much. This one was kind of average.

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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.

Extra virgin olive oil, garden fresh chives, feta cheese, sea salt, pepper. Oh man! Delicious! Thanks Chef John!

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 ...

I Loved it! However I did put Bacon, Peppers, and onions on. i really liked it.

Best omelette I've ever had! Didn't have any chives, so I used basil and parsley. Really fluffy and easy to make. Tip: for a little kick, add some Himalayan salt to the finished thing!

Excellent dish and unique technique. Feta works well. Easy to make and barely any cleanup. Nicely done Chef John!

Made it as instructed - just wish I had used more chives. Loved this will make it again.

So simple and delicious! I usually make thicker omelets in a smaller pan, and this was a nice change. I sprayed my pan with olive oil spray and added a lump of Kerrygold butter. Will definitely...

I added half a teaspoon of mayo for a two egg omelet.Yummy!

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