Omelette Pazzano Recipe

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" Three farm fresh eggs with grilled sliced black olives, garden fresh baby spinach and mild creamy Gorgonzola cheese topped with RR Italian Peppers " - Rose Romano


3 Eggs

1 tbsp of Olive Oil

2 tbsp of sliced Black Olives

2 tbsp of RR Italian Peppers

Dry Basil

2 oz. of Gorgonzola Cheese

1 oz. of fresh Baby Spinach


In small nonstick pan, on medium low heat, combine 1 TBS olive oil, 2 TBS sliced black olives, dash of dry basil and 1 oz. fresh baby spinach.

Cook 2-3 minutes until the spinach is wilted, stirring. Scramble three eggs, add to skillet, stir to combine all ingredients and let cook undisturbed until 75% finished.

Add 2 oz. of Gorgonzola cheese to ½ of the omelette and fold the other side over on itself.

When finished cooking, place in dish and top with 2 TBS of RR Italian Peppers.