Omelet with mozzarella: the recipe for the rich and stringy Neapolitan dish

The mozzarella omelet, or filoscio, is a simple and delicious recipe, typical of Neapolitan cuisine. It is a preparation very reminiscent of the French omelette, but, unlike this one, it is filled with profusion of mozzarella (or, failing that, scamorza), for a super racy.

Quick and accessible to everyone, it can solve any last-minute dinner or lunch: just serve it with a crunchy salad and a few slices of fresh homemade bread, and you will have a second or one single dish satisfactory and complete from a nutritional point of view.

If you wish, you can also enrich the mixture with pieces of cold meats, another cheese of your taste or grilled vegetables.

Find out how to do it by following the step by step instructions and tips.
Ingredients

  • Egg 4
  • Grated parmesan 40 grams
  • very dry mozzarella  200 grams
  • Extra virgin olive oil  to taste
  • salt to taste
  • pepper to taste

How to prepare the mozzarella omelet

mozzarella omelet

Shell the eggs and collect them in a bowl (1).

mozzarella omelet

Add the grated Parmesan (2) then season with salt and pepper.

mozzarella omelet

Quickly beat the eggs with a fork (3).

mozzarella omelet

Heat a drizzle of oil in a pan about 25 cm in diameter: at the end, it should not be very thick; pour the mixture and cook over low heat, until the edges of the omelet begin to pull away from the pan (4). Turn it over, being careful not to break it, using a spatula or a lid, and continue cooking for another 2 minutes.

 

mozzarella omelet

Cut the mozzarella into pieces (5).

mozzarella omelet

Distribute the mozzarella in the center of the omelet (6).

mozzarella omelet

Close it in a crescent shape and cook for a few more minutes, just enough time to melt the mozzarella (7).

mozzarella omelet

Cut into slices and serve the omelet very hot and stringy, accompanied by a seasonal salad (8).

Advice

For best results, we recommend that you use a very dry mozzarella, such as pizza, scamorza, provola, or other spun cheese curds to your liking; if you want to stuff the omelet with fiordilatte, cut it into pieces and let it drain for at least half an hour in a colander, so that it loses some of the water that governs it.

You can enrich the omelet also with sautéed mushrooms, fresh spinach or diced ham.

If you want, you can also add some aromatic herbs, such as thyme, chives and basil, or spices, such as sweet curry powder.

storage

It is recommended to taste the omelet with mozzarella right now, very warm and racy.