Easy Italian Melt Omelet

4.4 stars, average of 17 ratings

Easy Italian Melt OmeletPin recipeFollow us 88.6k

There is nothing that I love more than a quick, tasty and filling lunch. Or breakfast.

This low-carb omelette (or omelet for my American friends) is so easy to put together but is full of all of the delicious flavours of Italy. Creamy fresh mozzarella meets salty prosciutto, and they get together with their best friends, tomato and basil, and party together in your mouth.

If you wanted to turn it into a full meal, you could pop a nice keto friendly side salad with it and you’d be good to go. Enjoy!

Free Keto Diet Plans

Sign up for FREE and get:

  • 3 free diet plans to help you kickstart your diet, lose weight and get healthy
  • Recipes, giveaways and exclusive deals delivered directly to your inbox
  • A chance to win the KetoDiet app every week

Hands-on Overall

Nutritional values (per serving)

3.6 grams 0.9 grams 36.7 grams 42.7 grams 13 grams 555 calories
Total Carbs4.5grams
Fiber0.9grams
Net Carbs3.6grams
Protein36.7grams
Fat42.7grams
of which Saturated13grams
Calories555kcal
Magnesium33mg (8% RDA)
Potassium406mg (20% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (27%), fat (70%)

Ingredients (makes 1 serving)

  • 1 tbsp + 1 tsp extra virgin olive oil (35 ml)
  • 6-8 cherry tomatoes (60 g/ 2.1 oz)
  • 1 tbsp freshly chopped basil
  • 2 slices prosciutto di Parma (20 g/ 0.7 oz)
  • few slices fresh mozzarella (50 g/ 1.8 oz)
  • 3 large eggs
  • salt and pepper, to taste
Download Recipe

Instructions

  1. Pour 1 tablespoon of the the olive oil into an omelette pan and place over medium heat.
  2. While heating, quarter the tomatoes, shred the basil and chop the prosciutto and mozzarella into small pieces.
  3. Break the eggs into a bowl, season to taste, and whisk until frothy, then pour into the heated pan. Leave to cook for a minute, then run a spatula gently around the underside. Easy Italian Melt Omelet
  4. Cook until the top and centre look almost set, then scatter the mozzarella, prosciutto, tomatoes and basil over one half of the omelette. Easy Italian Melt Omelet
  5. Fold the omelette over the fillings, turn the heat off and leave to sit for a minute. Drizzle with the remaining 1 teaspoon of olive oil.
  6. Slide the omelette on to a plate and eat while hot. I prefer to eat my omelette when it is fresh cooked, but you could store it in a covered container in the fridge for up to three days and reheat it prior to eating. Easy Italian Melt Omelet
  1. Blog
  2. Recipes
  3. Breakfasts
  4. Easy Italian Melt Omelet
  1. Blog
  2. Recipes
  3. Mains
  4. Easy Italian Melt Omelet
  1. Blog
  2. Recipes
  3. Easy Italian Melt Omelet
  1. Blog
  2. Naomi Sherman
  3. Easy Italian Melt Omelet

Do you like this recipe? Share it with your friends! 

Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

Let us know what you think, rate this recipe!

Leave a comment

Cancel reply to comment


Note: Any links to products or affiliate links will not be approved.

B I U “ ”
  • Comment


Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.