Mohamed Shili This easy omelet is packed with creamy mozzarella, roasted red peppers, and savory prosciutto, with fresh basil for a fresh touch. It’s light, flavorful, and perfect for breakfast or brunch!
Ingredients Needed:
- 3 large eggs
- Unsalted butter
- Olive oil
- Kosher salt and freshly ground black pepper
- A few slices of fresh mozzarella, thinly sliced
- 1/2 roasted red pepper, sliced or diced
- Few slices paper thin sliced prosciutto
- Fresh basil leaves
How To Make Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil?
- Whisk the eggs: Beat the eggs in a bowl until smooth and fluffy.
- Heat the pan: Melt butter in a 6-inch nonstick pan over medium heat, then add a little olive oil.
- Cook the eggs: Pour the eggs into the pan, season with salt and black pepper, and gently stir with a fork until slightly scrambled.
- Add the fillings: Arrange mozzarella, roasted red peppers, prosciutto, and basil in a line down the center.
- Roll and serve: Carefully roll the omelet and transfer it to a plate. Serve warm and enjoy!
Recipe Tips:
- Whisk the eggs well: Make sure to whisk the eggs until fully combined and slightly foamy. This helps create a light and fluffy omelet.
- Use medium heat: Cooking on medium heat prevents the eggs from browning too quickly while keeping them soft and tender.
- Don’t overfill the omelet: Adding too many fillings can make it hard to roll and may cause the omelet to break. Keep the filling light and evenly spread.
- Let the eggs set before adding fillings: Wait until the eggs are mostly set but still slightly soft in the center before adding the cheese, prosciutto, and peppers. This makes rolling easier.
- Roll the omelet gently: Use a spatula to carefully lift the edges and roll it onto the plate without pressing too hard, keeping the inside creamy and delicious.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover omelet cool to room temperature, then place it in an airtight container. Store in the fridge for up to 2 days.
- Reheat: Heat a nonstick pan over low heat and add a little butter or oil. Warm the omelet for about 1-2 minutes per side until heated through.
Nutrition Facts:
- Calories: 250 kcal
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 220mg
- Sodium: 450mg
- Potassium: 150mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 18g
Try More Bobby Flay Recipes:
Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil
Description
This easy omelet is packed with creamy mozzarella, roasted red peppers, and savory prosciutto, with fresh basil for a fresh touch. It’s light, flavorful, and perfect for breakfast or brunch!
Ingredients
Instructions
- Whisk the eggs: Beat the eggs in a bowl until smooth and fluffy.
- Heat the pan: Melt butter in a 6-inch nonstick pan over medium heat, then add a little olive oil.
- Cook the eggs: Pour the eggs into the pan, season with salt and black pepper, and gently stir with a fork until slightly scrambled.
- Add the fillings: Arrange mozzarella, roasted red peppers, prosciutto, and basil in a line down the center.
- Roll and serve: Carefully roll the omelet and transfer it to a plate. Serve warm and enjoy!
Notes
- Whisk the eggs well: Make sure to whisk the eggs until fully combined and slightly foamy. This helps create a light and fluffy omelet.
- Use medium heat: Cooking on medium heat prevents the eggs from browning too quickly while keeping them soft and tender.
- Don’t overfill the omelet: Adding too many fillings can make it hard to roll and may cause the omelet to break. Keep the filling light and evenly spread.
- Let the eggs set before adding fillings: Wait until the eggs are mostly set but still slightly soft in the center before adding the cheese, prosciutto, and peppers. This makes rolling easier.
- Roll the omelet gently: Use a spatula to carefully lift the edges and roll it onto the plate without pressing too hard, keeping the inside creamy and delicious.
Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil