Italian Omelette Recipe

Prep

Crack the eggs into a large bowl. Add 1 tablespoon whole milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper; whisk until uniform and slightly frothy. Shred or tear the fresh mozzarella into small pieces if not pre-shredded. Thinly slice the mushrooms, dice the tomatoes and finely dice the red onion. Mince the garlic and chiffonade the basil leaves.

Cook sausage

Heat 1 tablespoon olive oil in a large nonstick or well-seasoned 10–12-inch skillet over medium heat. Add the Italian sausage (removed from casings and broken into pieces). Cook, stirring and breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving rendered fat in the skillet. If the pan is very greasy, drain off all but about 1 tablespoon of fat.

Sauté vegetables

Return the skillet to medium heat and add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the diced red onion and sliced mushrooms; cook, stirring occasionally, until softened and mushrooms release their moisture, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the diced tomatoes and cook 1–2 minutes just to warm and release a little juice. Season vegetables with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Return the cooked sausage to the pan and stir to combine. Spread the mixture evenly across the skillet and reduce heat to low.

Cook eggs

Wipe a separate large bowl clean and pour in the whisked eggs again (if you whisked earlier into same bowl, proceed). Increase heat under skillet to medium-low and add the remaining tablespoon of butter, swirling to coat. Pour the eggs over the sausage–vegetable mixture, tilting the pan so eggs spread evenly. Let the eggs cook undisturbed for about 1–2 minutes until the edges begin to set. Using a spatula, gently lift set edges and tilt pan so uncooked egg flows underneath. Continue until the top is mostly set but still slightly glossy, about 2–3 minutes more.

Add cheese and finish

Sprinkle the fresh mozzarella evenly over the eggs, then scatter the basil and optional grated Parmesan on top. Reduce heat to low, cover the skillet with a fitted lid or a large sheet pan, and steam for 1–2 minutes until the cheese melts and the eggs finish cooking (or place skillet under a preheated broiler for 1–2 minutes if your pan is oven-safe — watch closely to avoid burning).

Serve

Once cheese has melted and eggs are set, slide the omelette onto a large serving plate or fold in half if you prefer. Cut into 4 portions. Garnish with additional basil leaves and a grind of black pepper. Serve immediately.