For a richer flavor, try using truffle goat cheese. Add a pinch of red pepper flakes for a subtle kick. Serve with a side of crusty bread and a simple green salad for a complete meal.
Simple Italian Omelet
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME15 mins
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SERVING1 People
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VIEWS127
Experience the rustic charm of Italy with this quick and flavorful omelet. Olive oil and a hot pan create a golden-brown crust, while creamy goat cheese and fresh chives add a burst of Mediterranean flavor to this simple yet satisfying dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol565 mg
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Fiber0 g
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Protein22 g
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Saturated Fat10 g
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Sodium860 mg
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Sugar1 g
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Fat44 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Heat olive oil in a large (8-10 inch) non-stick skillet over medium-high heat, swirling to coat the pan. (2 minutes)
02 Step
Recipe View Pour the beaten eggs into the hot skillet. Cook until the edges begin to set and bubbles form on the surface. (1-2 minutes)
03 Step
Recipe View Using a rubber spatula, gently lift the cooked edges of the omelet and tilt the pan so that any uncooked egg flows underneath. Continue cooking until the omelet is almost completely set but still slightly moist on top. (1-2 minutes)
04 Step
Recipe View Remove the skillet from the heat. Sprinkle the crumbled goat cheese and 1 1/2 teaspoons of chopped chives evenly over the omelet. Season with sea salt and freshly ground black pepper to taste. (1 minute)
05 Step
Recipe View Carefully fold one-third of the omelet over the filling, then fold the opposite third over to create a neat, folded omelet. (30 seconds)
06 Step
Recipe View Slide the omelet to the edge of the skillet and gently flip it, folded-side down, onto a serving plate.
07 Step
Recipe View Garnish with the remaining 1/2 teaspoon of chopped chives and serve immediately.
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Emilio Kessler
Jun 16, 2025I added some sun-dried tomatoes and spinach – it was amazing!
Robb Quitzon
Jul 1, 2024This omelet was so easy and delicious! I love the crispy edges and the creamy goat cheese.
Green Schroeder
Mar 7, 2024Great recipe! I'll definitely be making this again.