Italian Omelet Recipe

Whisk eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt, 1 teaspoon black pepper, and the fresh basil. Whisk vigorously until slightly frothy and uniformly combined. Set aside.

Preheat a nonstick skillet over medium-low heat while you sauté the vegetables (this helps the omelet cook gently without browning too quickly).

Sauté vegetables

Heat 1 tablespoon olive oil and 1 tablespoon butter in a 9–10 inch nonstick skillet over medium heat. When butter foams, add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, 4–5 minutes until translucent and beginning to soften.

Add the sliced mushrooms to the skillet. Continue to cook 3–4 minutes until the mushrooms release their moisture and begin to brown.

Stir in the minced garlic and halved cherry tomatoes. Cook 1–2 minutes just to warm the tomatoes and soften the garlic. Season the vegetables with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Transfer the vegetables to a plate and spread them evenly; wipe the skillet lightly with a paper towel if needed.

Cook the omelet

Reduce heat to low–medium. Add 1/2 teaspoon butter or oil to the warmed skillet. Pour the whisked eggs into the pan and let sit undisturbed for 10–15 seconds so the edges start to set. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion until the egg is mostly set but still slightly glossy on top, about 1–2 minutes.

Scatter the sautéed vegetables evenly over one half of the omelet. Top the vegetables with the 3 ounces mozzarella and sprinkle the optional 1 tablespoon grated Parmesan over the cheese.

Fold the omelet with the spatula so the plain half covers the filled half. Let cook another 30–60 seconds to melt the cheese and finish cooking the eggs. If you prefer the cheese more melted, cover the pan briefly (20–30 seconds) off heat or reduce heat and cover for 15–20 seconds.

Serve

Slide the omelet onto a plate, garnish with chopped parsley or extra basil. Serve immediately.