Mediterranean Three Cheese Omelette
Mediterranean Three Cheese Omelette is easy to make with leftover ingredients, very delicious.
Mediterranean Three Cheese Omelette is easy to make with leftover ingredients, very delicious.
- 1 clove garlic minced
- salt & pepper to taste
- 3 large eggs
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 tablespoon shredded sharp cheddar
- 1 tablespoon shredded mozzarella
- 1 tablespoon ricotta cheese part skim
- 2 tablespoons red onion diced
- 3 whole cherry tomatoes diced
- 1 teaspoon fresh basil
- 2 teaspoons fresh parsley
- Carbohydrate 8.90968708047907 g
- Cholesterol 1325.52637496146 mg
- Fat 38.1380720798454 g
- Fiber 1.32407085821814 g
- Protein 45.1851949941909 g
- Saturated Fat 14.231717289712 g
- Serving Size 1 1 Serving (417g)
- Sodium 745.434958213691 mg
- Sugar 7.58561622226093 g
- Trans Fat 5.62182179140251 g
- Calories 556 calories
Step-by-step
- Heat medium size pan to medium-low heat.
- Add in olive oil and sauté the diced red onion and minced garlic for 2 minutes, or until garlic begins to brown.
- After mixing together three eggs, pour the egg into the pan and distribute evenly.
- Sprinkle the cheddar and mozzarella, and dollop small portions of the ricotta all around the egg evenly.
- While the egg is cooking and the cheeses are melting, add in the tomato, basil, and parsley.
- Season with onion powder, salt, and pepper.
- After egg is cooked through, use a spatula to fold the omelette in half and transfer to a plate.
- Garnish with more parsley and diced tomato.
Scrambled eggs disperse dairy throughout every bite, whereas folded omelettes isolate pockets of melted cheese and fresh herbs inside a solid exterior fold. Medium-low heat prevents the exterior of the egg from rubberizing before the interior sets. Heavy-gauge cast iron or carbon steel skillets retain thermal energy better than thin aluminum pans, preventing hot spots that scorch garlic during the initial two-minute sauté. Whisking the three large eggs vigorously incorporates air to expand the protein matrix, while three distinct cheeses—sharp cheddar, mozzarella, and ricotta—provide contrasting melting points and moisture levels. Ricotta introduces high moisture that must be added in small dollops so it does not weep excess liquid onto the plate. Fresh basil and parsley release aromatic compounds immediately upon contact with the warm surface, though they should be chopped just before cooking to prevent oxidation. Folding requires a flexible silicone spatula pushed gently beneath the edges once the bottom is opaque but the top remains slightly glossy. Controlling pan temperature carefully guarantees the cheese melts completely without overcooking the surrounding protein.
