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Breakfast
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Tomato Omelet

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15min

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1 servings

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This savory and healthy tomato omelet is a perfect choice for a quick and satisfying breakfast or brunch. Filled with juicy tomatoes and aromatic herbs, this omelet is not only delicious but also packed with nutrients. The fluffy eggs and the tender tomatoes create a wonderful contrast of textures, making this dish a real treat for your taste buds.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Whisk the eggs

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

2
Prepare the tomatoes

Dice the tomatoes into small pieces, discarding the seeds and excess liquid.

3
Prepare the basil

Roll the basil leaves together and thinly slice them (chiffonade).

4
Melt the butter

In a small non-stick skillet, melt the unsalted butter over medium heat.

5
Cook the omelet

Pour the whisked egg mixture into the skillet and tilt the pan to spread it evenly. As the edges start to set, use a spatula to gently push the cooked portions towards the center, allowing the uncooked eggs to flow to the edges. Continue until the omelet is set but still slightly moist on top.

6
Add the filling

Sprinkle the diced tomatoes and sliced basil over half of the omelet. Grate the Parmesan cheese over the tomatoes and basil.

7
Fold and serve

Using the spatula, fold the other half of the omelet over the filling. Slide the Tomato Omelet onto a plate and serve immediately.

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