Sandra This Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil Recipe is a fluffy and flavorful recipe, which is made with savory prosciutto and creamy fresh mozzarella. It’s a restaurant-quality dish, ready in about 10 minutes.
Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil Recipe Ingredients
- 3 large eggs
- 1 tsp Unsalted butter
- 1 tsp 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
- A few slices of paper-thin sliced prosciutto
- Fresh basil leaves
How To Make Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil
- Whisk the Eggs: In a medium bowl, beat the eggs with a whisk until they are smooth, fully combined, and slightly foamy.
- Heat the Pan: Melt the butter in a 6-inch nonstick pan over medium heat. Once the butter is foaming, add the olive oil.
- Cook the Omelet Base: Pour the beaten eggs into the hot pan and season with a pinch of salt and black pepper. Let the eggs cook undisturbed for about 30 seconds until the edges begin to set. Using a fork or spatula, gently stir and pull the cooked eggs from the edges toward the center, allowing the uncooked egg to run underneath.
- Add the Fillings: Once the omelet is mostly set but still slightly soft on top, arrange the mozzarella slices, roasted red pepper, prosciutto slices, and fresh basil leaves in a line down the center.
- Roll and Serve: Carefully use a spatula to lift one edge of the omelet and fold it over the fillings toward the center. Gently roll or fold the omelet completely and slide it from the pan onto a warm plate. Serve immediately.
Recipe Tips
- How to get a light and fluffy omelet? Whisking the eggs very well before cooking is key. You want to incorporate air into them, so beat them until they are a uniform color and slightly frothy.
- What’s the best heat for cooking an omelet? Use a consistent medium heat. If the heat is too high, the outside will brown and get tough before the inside is cooked. Too low, and the eggs will take too long and can become rubbery.
- How much filling should I add? Be careful not to overfill the omelet. A light layer of fillings is best. Piling on too many ingredients will make the omelet heavy and difficult to roll cleanly, often causing it to break.
- When is the right time to add the fillings? Add your fillings when the eggs are mostly cooked through but the top surface is still a little wet and creamy. This allows the fillings to warm through and the cheese to melt as you roll it.
What To Serve With This Omelet
This flavorful omelet is a satisfying meal on its own, but pairs wonderfully with:
- Buttered toast or a toasted bagel
- Crispy hash browns or home-fried potatoes
- A simple side salad with a light vinaigrette
- Sliced avocado or fresh tomatoes
How To Store & Reheat Leftovers
Refrigerate: Let the leftover omelet cool completely, then place it in an airtight container. It can be stored in the fridge for up to 2 days, though the texture is best when fresh. Reheat: For best results, reheat the omelet gently in a nonstick pan over low heat with a little butter or oil. Warm for about 1-2 minutes per side until heated through. Microwaving can make the eggs rubbery.
Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil Nutrition Facts
- Serving: 1 omelet
- Calories: 250 kcal
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 220mg
- Sodium: 450mg
- Protein: 18g
- Total Carbohydrate: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The best way is to use a good-quality nonstick skillet. Using a combination of both butter (for flavor) and oil (for a higher smoke point) also helps create a slippery surface that prevents sticking.
Absolutely. This recipe is very versatile. You could swap prosciutto for cooked bacon or ham, mozzarella for provolone or fontina, and add other vegetables like sautéed mushrooms or spinach.
They are red bell peppers that have been roasted until the skin is blackened, then peeled, resulting in a soft, sweet, and slightly smoky flavor. You can buy them in a jar at most grocery stores or make your own by roasting bell peppers under a broiler until the skin is charred all over.
Try More Recipes:
- Bobby Flay Rosemary Bricked Grilled Chicken Recipe
- Bobby Flay Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas Recipe
- Bobby Flay Eggs Benedict with Apple Sausage and Mustard Hollandaise Recipe
Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil Recipe
Description
A light and fluffy omelet packed with delicious Italian-inspired fillings like salty prosciutto, creamy mozzarella, sweet roasted peppers, and fresh basil.
Ingredients
Instructions
- Whisk the eggs in a bowl until smooth and slightly foamy.
- Heat butter and oil in a 6-inch nonstick pan over medium heat.
- Pour in the eggs, season with salt and pepper, and stir gently as the edges begin to set.
- When the eggs are mostly set but still soft on top, arrange mozzarella, peppers, prosciutto, and basil down the center.
- Carefully fold or roll the omelet over the fillings.
- Slide the finished omelet onto a plate and serve immediately.
Notes
- A good nonstick pan is essential for ensuring the omelet releases easily without tearing.
- Don’t overcook the eggs; they should be soft and creamy on the inside when you roll them.
- Whisking the eggs well before cooking is the secret to a light and fluffy texture.
- Be careful not to overfill the omelet, as this will make it difficult to roll neatly.
