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Easy Italian Melt Omelet

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★★★★★★★★★★
4.8 stars, average of 139 ratings
By Naomi Sherman, updated August 19 2024
This post may contain affiliate links, see our disclaimer.
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Easy Italian Melt OmeletPin itFollow us 148.4k

There is nothing that I love more than a quick, tasty and filling lunch. Or breakfast.

This low-carb omelette (or omelet for my American friends) is so easy to put together but is full of all of the delicious flavours of Italy. Creamy fresh mozzarella meets salty prosciutto, and they get together with their best friends, tomato and basil, and party together in your mouth.

If you wanted to turn it into a full meal, you could pop a nice keto friendly side salad with it and you’d be good to go. Enjoy!

0 days, 0 hours, 5 minutes

Hands-on 5 minutes Overall 10 minutes

Allergy information for Easy Italian Melt Omelet

✔  Gluten free
✔  Nut free
✔  Coconut free
✔  Fish free
✔  Beef free

Nutritional values (per serving)

Net carbs3.6 grams
Protein36.7 grams
Fat42.7 grams
Calories555 kcal
Calories from carbs 3%, protein 27%, fat 70%
Total carbs4.5 gramsFiber0.9 gramsSugars2.2 gramsSaturated fat13 gramsSodium795 mg(35% RDA)Magnesium33 mg(8% RDA)Potassium406 mg(20% EMR)

Ingredients (makes 1 serving)

  • 1 tbsp + 1 tsp extra virgin olive oil (35 ml)
  • 6-8 cherry tomatoes (60 g/ 2.1 oz)
  • 1 tbsp freshly chopped basil
  • 2 slices prosciutto di Parma (20 g/ 0.7 oz)
  • few slices fresh mozzarella (50 g/ 1.8 oz)
  • 3 large eggs
  • salt and pepper, to taste

Instructions

  1. Pour 1 tablespoon of the the olive oil into an omelette pan and place over medium heat.
  2. While heating, quarter the tomatoes, shred the basil and chop the prosciutto and mozzarella into small pieces.
  3. Break the eggs into a bowl, season to taste, and whisk until frothy, then pour into the heated pan. Leave to cook for a minute, then run a spatula gently around the underside. Easy Italian Melt Omelet
  4. Cook until the top and centre look almost set, then scatter the mozzarella, prosciutto, tomatoes and basil over one half of the omelette. Easy Italian Melt Omelet
  5. Fold the omelette over the fillings, turn the heat off and leave to sit for a minute. Drizzle with the remaining 1 teaspoon of olive oil.
  6. Slide the omelette on to a plate and eat while hot. I prefer to eat my omelette when it is fresh cooked, but you could store it in a covered container in the fridge for up to three days and reheat it prior to eating. Easy Italian Melt Omelet

Italian Melt Omelet
Step by Step

★★★★★★★★★★
4.8 stars, average of 139 ratings
Italian Melt Omelet
The easiest low-carb breakfast omelette prepared in just 10 minutes! Start your day with a meal high in healthy fats and protein.
Hands on5m
Overall10m
Servings1
Calories555 kcal
Pin it

Ingredients

  • 1 tbsp + 1 tsp extra virgin olive oil (35 ml)
  • 6-8 cherry tomatoes (60 g/ 2.1 oz)
  • 1 tbsp freshly chopped basil
  • 2 slices prosciutto di Parma (20 g/ 0.7 oz)
  • few slices fresh mozzarella (50 g/ 1.8 oz)
  • 3 large eggs
  • salt and pepper, to taste

Instructions

  1. Pour 1 tablespoon of the the olive oil into an omelette pan and place over medium heat.
  2. While heating, quarter the tomatoes, shred the basil and chop the prosciutto and mozzarella into small pieces.
  3. Break the eggs into a bowl, season to taste, and whisk until frothy, then pour into the heated pan. Leave to cook for a minute, then run a spatula gently around the underside.
  4. Cook until the top and centre look almost set, then scatter the mozzarella, prosciutto, tomatoes and basil over one half of the omelette.
  5. Fold the omelette over the fillings, turn the heat off and leave to sit for a minute. Drizzle with the remaining 1 teaspoon of olive oil.
  6. Slide the omelette on to a plate and eat while hot. I prefer to eat my omelette when it is fresh cooked, but you could store it in a covered container in the fridge for up to three days and reheat it prior to eating.

Nutrition (per serving)

Calories555kcal
Net Carbs3.6g
Carbohydrates4.5g
Protein36.7g
Fat42.7g
Saturated Fat13g
Fiber0.9g
Sugar2.2g
Sodium795mg
Magnesium33mg
Potassium406mg

Detailed nutritional breakdown (per serving)

Net carbsProteinFatCalories
Total per serving
3.6 g36.7 g42.7 g555 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Tomatoes, cherry, fresh, all varieties
1.1 g0.4 g0.2 g10 kcal
Basil, fresh
0.1 g0.2 g0 g1 kcal
Prosciutto di Parma (Parma ham)
0 g5.1 g2.3 g43 kcal
Mozzarella cheese, fresh (for salads)
1.4 g12.1 g8 g127 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
1.1 g18.8 g14.3 g215 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g4.5 g40 kcal

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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

More posts by Naomi Sherman
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Martina Slajerova

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