Best 7 Italian Pizza Omelet Recipes

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When a craving for pizza hits but you just can't afford the calories and time it takes to have one, consider the Italian omelet pizza. This three-egg omelet recipe with cheese, vegetables, and pizza sauce is a great way to have your pizza and eat it, too. It only takes minutes to prepare and cooks up in a flash in a skillet. Dice up your favorite veggies and select your preferred type of cheese for a hearty, satisfying breakfast, lunch or dinner in minutes.

Here are our top 7 tried and tested recipes!

PIZZA OMELET



Pizza Omelet image

"My son, Jeremy, has been helping around the kitchen since he was big enough to stand on a kitchen chair and stir something," relates Sandy Cork of Melvin, Michigan. "One of his favorite recipes is this pizza-flavored omelet."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 1 serving.

Number Of Ingredients 7

2 eggs
2 tablespoons milk
1 tablespoon butter
1/4 cup pizza sauce
10 slices pepperoni
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese

Steps:

  • In a bowl, beat eggs and milk. In a skillet over medium heat, melt butter. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat., Spread pizza sauce over half of the eggs; top with pepperoni and mozzarella cheese. Fold in half; sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts :

ITALIAN PIZZA OMELET



Italian Pizza Omelet image

Savory and special, this tasty omelet with classic pizza flavors will be a hit with all who taste it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 10

3/4 cup sliced fresh mushrooms
2 tablespoons chopped onion
2 teaspoons olive oil
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese
1/4 cup marinara sauce or spaghetti sauce, warmed

Steps:

  • In a small nonstick skillet, saute mushrooms and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon mushroom mixture on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Serve with marinara sauce.

Nutrition Facts : Calories 523 calories, Fat 40g fat (16g saturated fat), Cholesterol 681mg cholesterol, Sodium 830mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.

SIMPLE ITALIAN OMELET



Simple Italian Omelet image

I'm calling this an 'Italian' omelet for a couple reasons. First, I used olive oil instead of butter and, second, I cooked the eggs quickly in a hot pan, letting them get a little golden-brown. The traditional French omelets are thicker and cooked much more gently.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 5

2 tablespoons olive oil
3 eggs, beaten
1 tablespoon crumbled goat cheese, or to taste
2 teaspoons chopped chives, divided, or to taste
sea salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour eggs into hot skillet; eggs will bubble and firm immediately.
  • Lift cooked edges of the omelet with a rubber spatula and tilt the skillet so that the uncooked egg runs underneath the lifted edge. Continue cooking, lifting edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes total cooking time; remove from heat. Spread out any runny egg evenly on the top of the omelet with a rubber spatula.
  • Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over the cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded side down, onto a plate. Top with remaining chives.

Nutrition Facts : Calories 479.5 calories, Carbohydrate 1.4 g, Cholesterol 563.6 mg, Fat 44 g, Protein 20.5 g, SaturatedFat 9.8 g, Sodium 567 mg, Sugar 1.4 g

PIZZA OMELET



Pizza Omelet image

Like having pizza for breakfast. We love this at our house. You can make all kinds of variations, adding meats or veggies, or omitting them to you personal taste. Kids love them.

Provided by lazyme

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 eggs, beaten
2 tablespoons water
1/4 cup bell pepper, any color, finely chopped
1/4 cup onion, finely chopped
1/2 teaspoon italian seasoning
1/2 cup mushroom, sliced
1/2 cup pizza sauce
5 slices pepperoni
1/4 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese (optional)
1/4 cup sausage (optional)

Steps:

  • Beat eggs with water; season with salt and pepper. Set aside. Spray an 8-inch omelet pan or nonstick skillet with cooking spray. Heat skillet over medium heat.
  • In small saucepan, heat pizza sauce.
  • Add sausage to skillet. Cook until browned. Set aside.
  • Add pepper, onion, mushrooms, and seasoning to skillet. Cook, covered, over medium heat until peppers are soft, about 2 to 3 minutes.
  • Add cooked sausage to pepper mixture. Pour eggs over pepper mixture. (Eggs should set immediately at edges). With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. Reserving some sauce for topping, when top of omelet is thickened and no visible liquid egg remains, spoon hot sauce over half of the omelet. Top with pepperoni and mozzarella cheese. Slide from pan onto plate. Spoon on remaining sauce. Sprinkle with Parmesan.

PIZZA OMELETTE



Pizza omelette image

This unusual combination is a real winner and is a great dish to cook with the kids

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 15m

Number Of Ingredients 6

8 eggs , beaten
1 tsp oregano
1 tbsp olive oil
4 tbsp tomato passata sauce (from a jar)
handful of stoned black olives
85g vegetarian cheddar , grated

Steps:

  • Heat grill to high. Beat the eggs with the oregano and some salt and pepper. Heat the oil in a large ovenproof frying pan, then tip in the eggs. Cook over a low-ish heat for 4 mins, stirring occasionally until the eggs are practically set.
  • Place under the grill until set and puffed up. Spread the sauce over, scatter with cheese and olives, then grill again until cheese is melted. Cut into wedges and serve with a green salad.

Nutrition Facts : Calories 318 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.97 milligram of sodium

PIZZA OMELETTE



Pizza Omelette image

This recipe from the Ontario Egg Producers is a favourite breakfast or lunch dish with my grandchildren. I let them choose their own toppings and help with the cooking.

Provided by CountryLady

Categories     One Dish Meal

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8

2 eggs
2 tablespoons water
1/2 teaspoon italian seasoning (optional)
salt & pepper (to taste)
1 teaspoon vegetable oil
2 tablespoons pizza sauce or 2 tablespoons tomato sauce
1/4 cup sliced mushrooms (whatever) or 1/4 cup diced green pepper (whatever)
1/4 cup shredded mozzarella cheese (or blend) or 1/4 cup cheddar cheese (or blend)

Steps:

  • Whisk eggs, water& seasonings in a medium bowl.
  • Heat oil in an 8 inch non-stick skillet over medium high heat.
  • Pour egg mixture into skillet.
  • As mixture begins to set, use a turner to gently push cooked portions toward the center.
  • Tilt skillet to allow uncooked portions to flow into empty spaces.
  • When egg is almost cooked but still looks moist, spread sauce over the top.
  • Sprinkle with toppings& cheese.
  • TO MELT CHEESE: If the skillet is ovenproof, place under a preheated broiler for 1- 2 minutes (watch closely!) If the skillet is not ovenproof, place lid on skillet& cook for 1- 2 minutes.

Nutrition Facts : Calories 547.7, Fat 45, SaturatedFat 15.8, Cholesterol 453.2, Sodium 1258.7, Carbohydrate 2, Fiber 0.2, Sugar 0.8, Protein 31.6

REAL ITALIAN PIZZA DOUGH



Real Italian Pizza Dough image

Pizza dough as it is made in Italy. When I first moved to Italy, I was surprised to see that deciding to eat a pizza for dinner meant whipping up pizza dough with a few common ingredients a couple of hours before. Using fresh, compressed yeast, it rises in an hour. Stretchy, chewy, and so full of flavor, there's no need to order out. This dough works for calzone as well as focaccia, and the recipe doubles perfectly!

Provided by Buckwheat Queen

Categories     Bread     Pizza Dough and Crust Recipes

Time 1h35m

Yield 4

Number Of Ingredients 5

4 cups all-purpose flour, or more as needed
2 teaspoons salt
3 ¾ teaspoons fresh, compressed yeast
1 ¼ cups water, at room temperature
2 ½ tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to the lowest setting possible.
  • Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
  • Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
  • Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
  • Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
  • Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
  • Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
  • Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

Nutrition Facts : Calories 532.7 calories, Carbohydrate 95.5 g, Fat 9.7 g, Fiber 3.5 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 1167.7 mg, Sugar 0.4 g

Tips:

- Use high-quality ingredients. Fresh vegetables, herbs, and cheese will make a big difference in the taste of your omelet. - Don't overcook the eggs. Overcooked eggs can be tough and rubbery. Cook them until they are just set, but still slightly runny. - Use a non-stick skillet. This will help to prevent the omelet from sticking and tearing. - Fold the omelet over at the end of cooking. This will help to keep the filling inside. - Serve the omelet immediately. Don't let it sit around, or it will get cold and soggy.

Conclusion:

The Italian pizza omelet is a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. With its simple ingredients and endless variations, it's a versatile dish that can be customized to suit your own taste. So next time you're looking for a quick and satisfying meal, give the Italian pizza omelet a try. You won't be disappointed!

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