Italian Omelet Built for Two
If you’re hungry this Italian omelet will take care of that problem for you. It’s super easy to make and the recipe is below. It’s basically an “Omelette Parmigiano Italiano!” There are only a few ingredients: Eggs, Mozzarella Cheese, Sea Salt, Butter and Parmesan Cheese.
Since I eat very little animal meat lately, just some chicken on occasion and sometimes fish, in order to get my required protein lately I’ve decides to load up on eggs. I’ve looked up their nutritional profile on one of my favorite sites and noticed that they’re one of the highest “quality” proteins you can eat. I feel great, have tons of energy, and best of all have lost “all” the weight plus more that I put on while traveling and eating out all the time in Asia and Europe, including the Italian Mediterranean cruise I was on. So this large omelet didn’t hurt me at all in case you’re wondering how I can eat so many eggs. I’m no Adam Richman, that’s for sure. But I could probably get him a little worried.
So Why Seven Eggs?
Well, it’s kind or dumb actually how this monster omelet came about. I was hungry and was in the mood for an Italian Omelet. But after buying too many eggs I thought I’d better use some of them fast. So I had to make room for the 30 new eggs, and guess how many eggs were still in the fridge? You guessed it, seven. So I wondered if I can pull this off. Usually more than a 4 egg omelet doesn’t come out too well and can stick to the pan. But I was brave and tried anyway.
The picture above is the result of this crazy delicious Italian Omelet experiment. Not only were there 7 eggs, but I added a tons of Mozzarella cheese too. I must have put at least 4 big slices in this omelet. It was a little tricky but I still call it easy, so you can do it too. Even if you use 4 or 5 eggs it’s fine this isn’t a competition and you don’t have to go crazy like I did. I love eggs and Italian food so this Italian Omelet went down easy. Plus next time I’ll probably use 4 eggs and two slices of cheese. Remember when you make mistakes with eggs you can turn them into scrambled eggs, and nobody will know.
BTW, Yes I ate the whole thing myself. Hey man, no one was home! Call me a pig, I don’t care I was hungry and this was my breakfast and lunch. So say goodbye to the large Omelets at IHOP which are about $10 – $12 dollars and only half the size. And say hello to my little friend. Well my new little / big friend.
Here’s the recipe
But before you begin make sure you have a small saucepan ready to heat up about 10 Tablespoons or 6 ounces of your favorite tomato sauce.
You’ll also need a large omelet pan at least 10” or 11” (inches) wide. The one I used was 11.5” wide.
Any other type of pan probably won’t work for this since it’s so large.
Directions for: “Italian Omelet”
- In a large bowl beat 7 eggs.
- Add a pinch or two of sea salt.
- If you like pepper, add a pinch of that too, why not.
- Get a stainless steel pan warm over medium heat.
- To the pan add about 3 heaping Tablespoons of delicious butter.
- Spread the butter all around with a large Tablespoon covering every inch of the pan, especially up the sides a bit, so the eggs won’t stick
- When the butter is sizzling or it’s starting to change to a medium yellow color (it’s very hot) pour the eggs into the pan. Don’t burn the butter.
- After about 40 seconds you’ll see the edges cooking. At this point use a tablespoon and start to go around the edges with it, separating the eggs from the pan so they don’t stick.
- After another minute go a little deeper like an inch more, from the outside. Do not touch the wet uncooked eggs. Only from the bottom do this.
- Now you can sprinkle a little Parmesan cheese into the eggs that are wet.
- Next you can carefully place 2 or 3 slices of thinly sliced Mozzarella cheese into the center part of the omelet covering about 60% of it.
- After a total time of about 3 minutes the eggs should be strong enough to go to the next step.
- You can turn the flame down to medium-low if you think the pan is getting to hot, otherwise medium should be okay.
- You will need two hands now for this next part.
- Take a tablespoon in one hand as a helper hand, and in the other a spatula.
- Now loosen the eggs underneath with the spatula, carefully so you don’t break the omelet, and use the spoon too if you want.
- When you’re done take the spatula in one hand and the spoon in the other and push the spatula about almost halfway under the eggs and fold them over quickly to about one third or a bit more. You can use the spoon to help with the folding. This part takes only one second, you need to do this fast or the eggs can break
- Next, turn the pan handle to the other side and fold the eggs the same way you just did toward the center again, of about 1/3.
- Wait about 30 or 40 seconds to make sure that some of the overflow of liquid is cooking and settled. Then jab the spatula under the eggs to make sure the eggs aren’t sticking to the pan anywhere.
- Wait about a minute for the eggs to firm up more.
- Now, you can try to flip the eggs over, but this is the only tricky part of making this large omelet. You need to use the spatula and the spoon together to do this.
- If you can’t flip it you can try to cook the eggs on a very low heat for a couple more minutes, so they don’t burn, but I prefer to flip them so they’ll cook evenly.
- Now 7 eggs is a very large omelet and I have never seen someone make one before, and it’s more difficult to flip than a regular sized omelet of 3 or 4 eggs, so if you master this one then you are an omelet professional. But no cheating using non-stick pans.
- So a congratulation is certainly due if you accomplished this.
- Let the eggs cook about another minute or 2 on the other side.
- Remove eggs onto a very large dinner plate or platter.
- Top with your favorite tomato sauce and sprinkle Parmesan cheese on top of the sauce.
- Enjoy and I hope you are very hungry!
A Few Notes
Try to remember just a couple things:
- Don’t burn the butter if you can help it. But it’s better to “almost” burn the butter than having the pan too cool. If the pan is too cool it the eggs will almost always stick.
- Use a thin metal spatula to get under the eggs. This large omelet is heavy and you will need at least one if not two spatulas to fold the eggs over. If you can do it, it’s also okay to fold the eggs in half (once) instead of thirds (twice). It’s just harder to do as you get closer to the center of the pan due to the weight of the eggs.
- You can even slide the eggs onto a very large plate and then use that plate to flip the eggs. But I don’t recommend that because it doesn’t always work out too well. But you can try it if you like. You have a 50/50 chance.
- You can also just cut the omelet in half and flip each half at a time.
- Use your favorite cheese instead of mozzarella. My favorite cheese for omelets is cheddar but then this omelet would not be an Italian omelet because of the deletion of the Mozzarella!
If you have any questions you can always leave me a comment on this page or reach through the contact tab above. I’m also on Twitter & Facebook.