Italian Omelet
Description
Perfect for the table and with drinks. The omelet recipe I am sharing with you today is often called an Italian-style omelet. This tasty oven-baked omelet cooks quickly, turns out tender, and has a distinctive flavor. In my family, oven-baked Italian-style omelet is a big favorite—everyone from young to old loves it. The unforgettable bright taste and lightness of this omelet will give you the very best breakfast and a sea of pleasant impressions. I hope you will like this Italian-style omelet recipe—and how could it be otherwise, since the omelet turns out hearty, tasty, and appetizing. Serve it as an appetizer at the table.
Instructions
- 1
Step 1
Cut half a bell pepper.
- 2
Step 2
Chop the onion.
- 3
Step 3
Grate the Parmesan, about half a cup.
- 4
Step 4
Break the eggs into a deep bowl and add the cream.
- 5
Step 5
Season with black pepper and a small amount of salt.
- 6
Step 6
Beat well with a whisk.
- 7
Step 7
Add all the chopped ingredients, including sun-dried tomatoes (chop them if you think they are too reddish).
- 8
Step 8
Whisk everything well.
- 9
Step 9
If possible, it's best to use a non-stick skillet. Melt a couple of tablespoons of butter.
- 10
Step 10
Pour the prepared egg mixture onto a preheated skillet, do not stir, and cook over heat for about 2–3 minutes.
- 11
Step 11
Carefully push the edges aside so the remaining liquid egg can flow to the bottom.
- 12
Step 12
After a minute, transfer the skillet to the oven and cook at approximately 280 degrees until fully done.