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Italian Omelet

21st.Century.Chef's picture
<p><a href="http://www.flickr.com/photos/lifeontheedge/3675360637/">Image Credit</a></p>
Ingredients
  Bread slice 4 (slightly dry)
  Milk 1⁄2 Cup (8 tbs)
  Green onions 1⁄4 Pound, washed, trimmed and finely chopped (1 bunch)
  Olive oil/Vegetable oil 2 Tablespoon
  Eggs 6
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Parsley 2 Tablespoon, finely chopped
Directions

GETTING READY
1. Preheat the oven at 350°.

MAKING
2. In shallow pan place bread, pour milk over; let soak, then pull apart into coarse crumbs.
3. In 10-inch frying pan in olive oil or vegetable oil saute onions with ovenproof or removable handle 5 minutes and remove from heat.
4. Separate eggs, putting whites into large bowl and yolks into medium-size bowl.
5. Beat egg whites with salt and pepper until they stand in firm peaks.
6. Beat egg yolks until light and stir in sauteed onions, bread-crumb mixture, cheese and parsley.
7. Fold mixture into egg whites until no streaks of white or yellow remain.
8. Into same frying pan pour the white mixture and cook over low heat 10 minutes until mixture is set on the bottom.
9. Bake omelet in the moderately preheated oven for 10 minutes until puffy and golden on top.

SERVING
10. With sharp-blade knife cut into wedges and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Breakfast
Method: 
Baked
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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