RecipesMagazine

Italian Omelet

Italian Omelet
Italian Omelet might be a good recipe to expand your main course repertoire. One portion of this dish contains roughly 21g of protein, 19g of fat, and a total of 284 calories. This gluten free, primal, and vegetarian recipe serves 2. If you have pepper, mushrooms, water, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

1
In a large nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender; remove and keep warm.
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MushroomsMushrooms
ZucchiniZucchini
ButterButter
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Frying PanFrying Pan
2
In the same skillet, melt remaining butter. In a small bowl, whisk the eggs, water, salt and pepper.
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Salt And PepperSalt And Pepper
ButterButter
WaterWater
EggEgg
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Frying PanFrying Pan
WhiskWhisk
BowlBowl
3
Add to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
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EggEgg
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Frying PanFrying Pan
4
When the eggs are set, spoon vegetable mixture over one side and sprinkle with cheese. Fold other side over filling.
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VegetableVegetable
CheeseCheese
EggEgg
5
Remove from the heat.
6
In a small saucepan over medium heat, melt butter.
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ButterButter
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Sauce PanSauce Pan
7
Add remaining sauce ingredients; cook and stir for 5 minutes or until heated through.
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SauceSauce
8
Serve with omelet.
DifficultyMedium
Ready In30 m.
Servings2
Health Score15
Gluten FreeVegetarian
CuisinesMediterraneanItalianEuropean
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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