ani's stracciatella omelette

Just back from our Roman summer 2026 (shortened by July heat evasion, a climate change behavior modification) and there is a new product at our default supermarket Wegmans: burrato filling stracciatella. We only discovered burrata a decade ago (?) in Rome thanks to a foodie friend, when by coincidence it began to appear in our US supermarkets: a mozzarella ball filled with a delicious creamy flowing cheese related product called stracciatella (which one finds universally in every Italian grocery store).

The day before the July 4 Saturday holiday and the three of us on the dr bob cooking team needed lunch. Ani goes to work inspired by this new product. Sautees a colorful veggie base, then dumps in the whisked eggs. When they are set, she dollops about 4 tablespoons of stracciatella over the pan and sprinkles some chopped parsley retrieved from the fridge. Then plated it on a special oversized plate to set the stage for another food porn shot by food photo addict bob. Not only colorful but super tasty! That's all folks!

ingredients

2 T olive oil (light) and extra virgin olive oil

2 green onions, chopped

3 baby red-yellow peppers, chopped

1 c chopped tomato

3 eggs

salt and freshly ground pepper to taste

1/4-1/3 c burrata filling stracciatella

2 T chopped parsley

instructions

1. Prep the veggie chopping and parsley if not already recipe ready.
2. Whisk together 3 eggs with some salt and pepper. Set aside.
3. Open your container of stracciatella so it is ready to dollop down.
4. Heat up a bit of EVOO and light oil in your standard 11 inch nonstick pan and saute' the veggies together until softened.
5. Pour in the eggs and let them set.
6. Dollop 4 T one at a time over the open faced omelette and spread around sort of evenly but not quite since the goo will resist.
7. Sprinkle with the parsley.
8. Slide onto a nice plate and take your photo if you are a food photo addict like bob.
9. Serve.

notes

1. Technically this probably should be called an open face omelette, but we are food amateurs and not well versed in expert kitchen jargon.
2. These amounts are for a light lunch for 3. Clearly you can modify them to satisfy your target eating audience. And feel free to vary the actual ingredients, but you have to use stracciatella to call iit "ani's stracciatella omelette".
3. Belgioioso burrata filling stracciatella.
4. Stracciatella is "a luxurious, fresh Italian cheese made from delicate shreds of mozzarella curd soaked in rich, heavy cream. Originating in the Puglia region, it has a soft, spoonable texture and a delicate, milky sweetness. It is most famous as the creamy, flowing interior of burrata cheese."  [Google]
5. Speaking of climate change, here in the philly area we are experiencing a number of straight days of 100-101 degree F sunny weather. Bummer for the July 4 events of 2026. Which are already bummed out by the lunatic actions of the current POTUS. Speaking of Nero fiddling while Rome burned (updated to POTUS 45/47), we were able to check out the San Benedetto Monastery near Rome whose marble construction components were salvaged from the ruins of the nearby summer place of that famous Roman emperor.
6. Illustrations available.