Healthy Days and Nourishing Ways

The official website of Susan Castellano
Italian Omelet
· 2 tbsps. extra virgin olive oil, divided
· 1 small onion, thinly sliced
· 1 small pepper, thinly sliced
· 4 eggs, beaten
· 1 cup tomato sauce in a small bowl
· 1/3 cup mozzarella cheese, shredded (optional)

In sauté or omelet pan heat 1 tbsp. of the olive oil.
Add onion and pepper and stir fry over low to medium heat 8 to 10 minutes.
Stir the cooked onion and pepper into the tomato sauce and set aside.
Heat the remaining 1 tbsp. of olive oil in the pan and add the eggs, cooking over low to medium heat. Cook the eggs evenly by moving the pan and lifting the outer part of the omelet up with a spatula and allowing the uncooked part in the middle to flow to the outer part of the pan.
When almost cooked, spread about ½ of the sauce mixture and the cheese if using over the omelet. Fold omelet over, add remaining sauce mixture and heat through.
Serve immediately and share with someone special!
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