Zutaten für Italian Omelette
- 3 large eggs
- 1/2 cup leftover spaghetti sauce
- 1 pinch fresh basil
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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Zubereitung von Italian Omelette
- Heat 1/2 cup of leftover spaghetti sauce in a small saucepan over medium heat, or microwave for 30-60 seconds until warmed through.
- In a bowl, whisk 3 large eggs with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper until light and frothy.
- Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat.
- Reduce heat to medium-low and pour in the whisked eggs.
- Let the eggs cook undisturbed for about 1 minute, or until the edges begin to set.
- Spread the warmed spaghetti sauce evenly over one half of the omelette. Sprinkle 1/4 cup shredded mozzarella cheese and 1/4 cup shredded parmesan cheese, along with a pinch of fresh basil, over the sauce.
- Continue cooking until the eggs are mostly set but still slightly moist on top, about 2-3 more minutes.
- Gently fold the omelette in half using a spatula.
- Serve immediately with a toasted bagel or English muffin. Enjoy!
- **Variations:** Add 1/4 cup cooked sausage, pepperoni, green peppers, onions, mushrooms, 1/2 teaspoon Italian seasoning, or other herbs to customize your omelette.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
31g
Fat
42g
Carbs
3g
