Harps Recipes
http://www.harpsfood.com/Recipes/Detail/116/
Italian Style Omelet for Two
Customer Rating:
1 Ratings 0 Comments
Yield: 2 servings
Preparation Time: 10 minutes; Cooking Time: 6 minutes
Ingredients
| 1 | cup | (4 oz.) shredded Mozzarella Cheese, divided | |
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| 1/2 | cup | chopped tomato | |
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| 1/4 | cup | diced pepperoni, salami or ham | |
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| 1 | tablespoon | chopped fresh basil or 1/2 tsp. dried | |
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| 1 | tablespoon | butter or margarine | |
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| 3 | large eggs, beaten | ||
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| 1 | tablespoon | water | |
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| 1/4 | teaspoon | pepper | |
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| 1/4 | teaspoon | salt | |
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Directions:
In a medium bowl, combine cheese, tomato, pepperoni and basil, mixing well.
Melt butter in a 10-inch nonstick skillet with sloped sides over medium-high heat until sizzling.
In a small bowl, beat together eggs; 1 tablespoon water, salt and pepper, pour into hot skillet. Cook 1 minute. Gently left edges of omelet to allow uncooked eggs to run to bottom. Cook until bottom of omelet is golden brown and eggs are set but not dry, about 3 minutes. Set aside 1/2 cup cheese mixture.
Spoon remaining cheese mixture over one side of omelet. With a large spatula, gently fold other side of omelet over filling; reduce heat to low and continue to cook 1 minute or until cheese is melted. Cut omelet in half; transfer to two serving plates. Spoon remaining cheese mixture over omelets.
Serving Suggestion: Serve with toasted sourdough bread or an English muffin.
Lighter options: Use 3/4 cup fat free egg substitute in place of the eggs. Reduce the amount of pepperoni to 2 tablespoons. Use Light Shredded Mozzarella Cheese
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/116/
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