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Roman Style Omelet Recipe

I call this a Roman omelet because of its ingredients, particularly the fresh sausage. Every super-market in the United States sells Italian sausage labeled "sweet" or "hot and spicy". The choice is yours. When I think of the sausage I have eaten in Italy and especially in Rome, I think of the classic fennel infused fresh pork sausage, which adds flavor that is just bold enough for this simple omelet whose flavor is further boosted with roasted peppers and basil.The goat cheese is the finishing touch.

Roman Style Omelet Recipe
Serves 4
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  • 12 pound hot or sweet Italian sausage
  • 12 large eggs
  • pinch of baking powder
  • kosher salt
  • freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 14 cup julienned roasted red bell pepper
  • 2 tablespoons fresh basil, washed, stems removed, Julienned
  • 2 ounces goat cheese, crumbled (about 2 tablespoons)


  1. In a sauté pan, cook the sausage over medium high heat until nicely browned and cooked through. Drain on paper towels until cool enough to handle, and then crumble the sausage meat. Set aside.
  2. Crack the eggs into a mixing bowl, add the baking powder, and season to taste with salt and pepper. Using a wire whisk, beat until smooth and airy.
  3. In a large nonstick sauté or 7 or 8 inch omelet pan, melt 1 tablespoon of butter over medium heat. Pour about a quarter of the eggs into the pan, sprinkle with a little more salt and pepper, and cook for 30 seconds, or until the bottom begins to set.
  4. Gently flip the eggs and cook for about 30 seconds longer, or until the bottom sets but the eggs do not brown.
  5. Sprinkle about a quarter of the bell pepper, a quarter of the basil, and a quarter of the cheese just off center on the omelet. Fold in half, cook for about 1 minute to soften the cheese and warm the bell pepper, and slide from the pan onto a plate and serve. Repeat to make 3 more omelets.

To roast bell peppers, char them over a grill or gas flame or under a broiler until blackened on all sides and soft. Turn them as they char to ensure even blackening. Remove from the heat and transfer to a bowl. Cover with plastic wrap and set aside for about 20 minutes to steam as they cool. Lift the peppers from the bowl and rub or peel off the blackened skin.

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