The Italian Omelet Recipe

Time20m

Serves2

Prosciutto, tomatoes, basil pesto, & fresh mozzarella.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Beat the Eggs
Crack the eggs into a mixing bowl. Add salt and black pepper. Whisk until the mixture is smooth and well combined.
2
Prepare the Prosciutto
Slice the prosciutto into thin strips or small pieces, depending on your preference.
3
Prepare the Tomatoes
Wash the cherry tomatoes and slice them in half.
4
Prepare the Mozzarella
Tear or chop the fresh mozzarella cheese into small bite-sized pieces.

5
Heat the Pan
In a non-stick skillet, heat the olive oil over medium heat.
6
Cook the Eggs
Pour the beaten eggs into the heated skillet. Allow the eggs to cook undisturbed for about 2-3 minutes, or until the edges start to set.
7
Add Prosciutto and Tomatoes
Evenly distribute the prosciutto and halved cherry tomatoes over one half of the omelet.
8
Add Mozzarella and Pesto
Add the pieces of fresh mozzarella and drizzle the basil pesto over the prosciutto and tomatoes.
9
Fold the Omelet
Once the eggs are mostly set but still slightly runny on top, carefully fold the omelet in half to cover the filling. Cook for another minute until the cheese is melted and the eggs are fully cooked.
10
Serve
Slide the omelet onto a plate, cut in half if desired, and serve hot.