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    You are in: Home / Recipes / Italian Omelet II Recipe
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    Italian Omelet II

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    ratherbeswimmin''s Note:

    An omelet filled with pancetta, white beans, and fresh basil.

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    1. 1
      Make the filling: in a small nonstick skillet over medium heat, saute pancetta for 2 minutes; add in green onions and bell pepper; stir/saute until pancetta is crisp and vegetables are tender, about 5 minutes.
    2. 2
      Stir in 3 tablespoons beans and basil; transfer mixture using a slotted spoon to a plate and set aside; leave drippings in pan.
    3. 3
      Make the omelet: in a bowl, whisk the eggs, milk, salt, pepper, and half the mozarella together.
    4. 4
      Add olive oil to skillet with drippings; warm over medium heat.
    5. 5
      When oil is hot, add egg mixture all at once; let set until edges start to cook, about 20 seconds.
    6. 6
      With a spatula, gently lift edges of mixture and tip the skillet to allow the uncooked egg mixture to flow underneath.
    7. 7
      Continue to do this until the top is almost dry, 3-4 minutes.
    8. 8
      Spoon filling over one half of the omelet; sprinkle with the remaining mozzarella cheese.
    9. 9
      Fold the other side over to cover; let stand a few seconds; turn out onto a warmed plate and sprinkle with Parmesan.
    10. 10
      Cut in half and serve; heat remaining beans in a pan with a small amount of water and serve as a side dish.

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    Nutritional Facts for Italian Omelet II

    Serving Size: 1 (372 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 532.5
    Calories from Fat 156
    Total Fat 17.4 g
    Saturated Fat 6.2 g
    Cholesterol 438.4 mg
    Sodium 288.9 mg
    Total Carbohydrate 56.9 g
    Dietary Fiber 14.0 g
    Sugars 2.4 g
    Protein 38.2 g

    The following items or measurements are not included:


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