Name: Easy Italian Breakfast Omelette Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Italian
Ingredients: 2–3 large eggs (depending on hunger level); 2–3 tablespoons milk (or cream for extra richness); Pinch of kosher salt; Freshly ground black pepper, to taste; 1 teaspoon butter; 4 mushrooms, thinly sliced; ⅓ cup fresh tomato, seeded and diced; 2–3 thin slices prosciutto (or substitute cooked ham/bacon); ¼–⅓ cup shredded Italian cheese (mozzarella, fontina, or parmesan blend); 4–5 fresh basil leaves, torn; Optional: drizzle of extra virgin olive oil for finishing

Start your day with this vibrant Easy Italian Breakfast Omelette! Fluffy eggs embrace sautéed mushrooms, juicy tomatoes, savory prosciutto, and gooey mozzarella or fontina cheese, finished with fresh basil. Quick to whip up, it delivers authentic Italian flavors in a light, satisfying breakfast that’s perfect for busy mornings or leisurely weekends.

Why You’ll Love This recipe

You’ll absolutely fall in love with this Easy Italian Breakfast Omelette because it transforms simple eggs into something truly special with minimal effort. The combination of earthy sautéed mushrooms, bright fresh tomatoes, salty prosciutto, and creamy Italian cheese creates layers of authentic Mediterranean flavor that feel gourmet yet come together in under 15 minutes.

Unlike plain omelettes, every bite bursts with freshness from the basil and richness from the cheese, making it far more exciting than your usual breakfast. It’s protein-packed to keep you full and energized, incredibly versatile for using up fridge leftovers, and looks restaurant-worthy on the plate.

Whether you’re cooking for one or sharing with family, this recipe brings a taste of Italy to your morning table — fast, foolproof, and absolutely delicious!

Yield: 1 serving

Easy Italian Breakfast Omelette Recipe

Fluffy Italian omelette with mushrooms, tomatoes, prosciutto, melted cheese, and fresh basil — quick, flavorful breakfast perfection.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

2–3 large eggs (depending on hunger level)
2–3 tablespoons milk (or cream for extra richness)
Pinch of kosher salt
Freshly ground black pepper, to taste
1 teaspoon butter
4 mushrooms, thinly sliced
⅓ cup fresh tomato, seeded and diced
2–3 thin slices prosciutto (or substitute cooked ham/bacon)
¼–⅓ cup shredded Italian cheese (mozzarella, fontina, or parmesan blend)
4–5 fresh basil leaves, torn
Optional: drizzle of extra virgin olive oil for finishing

Instructions

Get excited — crack those beautiful eggs into a bowl, add the milk, a generous pinch of salt, and black pepper. Whisk vigorously for 30–60 seconds until frothy and uniform. This is your secret to a super fluffy omelette!
Heat your favorite non-stick pan over medium heat. Add the butter and let it melt and bubble gently — that golden aroma is everything.
Toss in the sliced mushrooms and sauté for 2–3 minutes until they soften and turn golden. They’ll smell incredible!
Add the diced tomatoes and stir for just 1 minute — keep them bright and juicy, not mushy. Season lightly with a pinch of salt and pepper.
Slide the veggies to one side, add the prosciutto slices, and let them warm and slightly crisp for 30–60 seconds. Remove everything to a plate (this prevents soggy eggs — pro move!).
Give your egg mixture one last quick whisk, then pour it into the pan. Swirl gently so it spreads evenly. Let it set for 1–2 minutes — you’ll see the edges firm up beautifully.
Sprinkle the shredded cheese all over the surface while the top is still slightly soft. Add your cooked veggies and prosciutto on one half for easy folding.
When the edges look set but the center is still creamy (about 2–3 minutes total), gently loosen the sides with a spatula.
Fold the omelette in half over the fillings — tilt the pan to help it slide together. Cook 30–60 seconds more to melt the cheese fully and warm everything through.
Slide your gorgeous omelette onto a plate, scatter torn fresh basil leaves on top, and add a final flourish of cracked pepper or olive oil drizzle. Dig in while it’s hot and melty — Buon appetito!

Notes

For the fluffiest results, don’t overcook — the center should stay soft and custardy.
Use room-temperature eggs for even cooking and better rise.
Fresh, high-quality ingredients shine here — especially the basil and cheese.
Customize freely — this is your Italian breakfast masterpiece!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 69Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 12mgSodium 40mgCarbohydrates 6gFiber 2gSugar 3gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a good non-stick pan (6-8 inches) for easy flipping and sliding — this prevents sticking and tearing.
Whisk eggs vigorously with a splash of milk for extra fluffiness and tenderness.
Cook fillings first and remove them before adding eggs so they don’t overcook or make the omelette soggy.
Keep heat at medium-low — high heat toughens eggs; gentle cooking keeps them soft and creamy.
Add cheese toward the end so it melts beautifully without leaking out.
For perfect folding, tilt the pan and use a spatula to gently guide the omelette over itself.
Fresh basil on top adds aroma — tear it instead of chopping for better flavor release.
Prep all ingredients ahead since the cooking goes quickly once eggs hit the pan.

Ingredients Notes

Eggs form the fluffy base — use large, fresh, room-temperature eggs for the best texture and rise. Milk (or cream) adds creaminess and helps create tender curds. Mushrooms bring earthy depth — cremini or button work great; slice them thinly for quick sautéing. Fresh tomatoes provide juicy brightness — seed them to avoid excess water that can make the omelette soggy.

Prosciutto adds salty, savory luxury — it crisps slightly for texture contrast; substitute cooked bacon if unavailable. Shredded Italian cheese (mozzarella, fontina, or parmesan blend) melts smoothly and adds rich, stretchy goodness. Butter gives a golden edge and classic flavor — use real butter for richness. Fresh basil finishes with herbal perfume. Kosher salt and black pepper enhance everything without overpowering the Italian profile.

Variations and Substitutions

This recipe is wonderfully flexible! For a vegetarian version, skip the prosciutto and add extra veggies like sautéed spinach, roasted red peppers, or zucchini slices. Swap prosciutto for cooked Italian sausage, pancetta, or diced ham for a heartier bite.

Cheese options include parmesan for sharpness, provolone for mild melt, or a mix of mozzarella and pecorino. For a lighter omelette, use egg whites or a 50/50 whole egg/white blend. Add garlic or onion for more aroma, or fresh herbs like oregano, thyme, or parsley instead of basil.

Make it spicier with red pepper flakes or sliced cherry peppers. For a frittata-style twist, finish under the broiler instead of folding. Dairy-free? Use plant-based milk and vegan cheese. Low-carb/keto friendly as-is, or add olives/artichoke hearts for Mediterranean flair.

Storage Options

Best enjoyed fresh, but leftovers store well. Cool completely, then wrap tightly or place in an airtight container. Refrigerate for up to 2 days. Reheat gently in a non-stick pan over low heat or microwave in short bursts (covered) to avoid rubbery texture.

Not ideal for freezing as eggs can become watery, but if needed, wrap individual portions tightly and freeze up to 1 month — thaw overnight in fridge before reheating.