The Recipes

Italian omelette

Omelet, omelette....  I've never really understood the different spellings of the word.  I suppose I can Google that and figure it out, but I'm sticking by the "omelette" spelling.

Italian Omelette


- 1 egg, plus two egg whites
- 4 button or baby bella mushrooms, sliced
- 1/8 of an onion, diced
- 1 roma tomato, diced
- 2 T. of canellini beans, drained and rinsed
- 5 kalamata olives, sliced
- handful of watercress
- olive oil
- salt
- pepper

In a small sautee pan, heat 1 T. of olive oil.  Add the onions, season with salt, and let them soften over medium low heat for five minutes.  Meanwhile, beat together the egg and egg whites.  Season with salt and pepper and set aside.

Add the mushrooms to the pan and toss.  Cook for an additional two minutes.  Add the beans and olives.  Season again lightly with salt.

Get out another non-stick pan.  Spray it with cooking spray or coat it lightly with oil and let it heat.  Pour in the egg mixture. While it starts to cook, add the tomatoes to the vegetable mixture.

As the egg starts to cook, use a rubber spatula to lift the edges up and allow the uncooked egg to run underneath and cook.  Once the omelette is set, spoon the vegetables into the middle.  Carefully roll the omelette over the stuffing, and as you finish rolling, let it slide onto your plate.  Garnish with the watercress and voila!  Brunch, dinner, whatever is served.