Easy Tomato Omelette – Perfect Every Time
- Updated on Mar 20, 2017
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There are certain skills that need be learnt when improving in the kitchen, and mastering the art of a good omelette is one of them.
It’s not uncommon for chefs to ask potential apprentices to show their omelette skills – and there’s a reason for that.
Preparing an omelette shows the chef many things, including your plating abilities (how you present a dish) and how well you can cook a delicate ingredient (the egg).
We’ve opted for this tomato omelette version for a little more kick.
And a trick to it there is. Happily it’s an enjoyable one to master and with just a little practice you’ll be making perfect omelettes in no time. The reward is in the eating 🙂
The Art of Cooking an Omelette
All of the greats can make a fantastic omelette. Jamie Oliver, Gordon Ramsay, the legendary Julia Child – each puts their unique touch on it – but they all agree on one thing. DON’T overcook the egg!
An overcooked egg turns rubbery or leathery and is absolutely not what we want. No, we want a smooth, soft, gently cooked egg. An omelette needs some love.
As the great Jamie Oliver says: ‘if it’s cooked in the pan, it’s gonna be overcooked on the plate’. He’s absolutely right – the omelette finishes cooking itself.
There are other questions that come up when cooking an omelette. Oil or butter? When do you add salt? And what heat?(Guys! Doesn’t this photo look super weird? Check out the bowl.)
Riddle Me This – Tomato Omelette
Let’s take a look. First up – olive oil or butter? This is a very good question.
Over the years, each has had its fair share of nay-sayers – butter makes you fat, olive oil can’t be used to cook at high temperatures and so on.
Valid points, but not necessarily applicable here. While the health benefits of olive oil are well documented (and it really is great!), butter is no slouch either.
The biggest concerns are generally the fat content, however most of the fat in butter is saturated and not trans (the worst kind with the least benefits).
It’s a complicated issue, and Harvard explains the different types of fat very well here. The Telegraph also does an excellent job of summarising the confusing science reports of recent years.
If you’re unsure of which to use, then at least until the next report is delivered, olive oil is probably the healthier choice to take.
Because we’re not cooking on a high heat, we don’t need to worry about overheating the olive oil.
Talking of heat – don’t over do it! A medium heat is more than enough for cooking, and after layering the insides of the omelette with the cheese and tomatoes we want to turn it back down to low.
As mentioned, we don’t want an overcooked egg here, we want a smooth, silky and gently cooked omelette. The outside doesn’t even need to brown.
When to add salt. Although many chefs add the salt to the omelette after it has cooked, through numerous omelette making days I can safely say it makes no difference to the taste of the tomato omelette.
Again, Jamie Oliver agrees here, and without trying to make this post sound like a tribute to him, he certainly knows his shit. So salt in the eggs is fine 🙂
When is the omelette ready? As stated, ‘if it’s cooked in the pan, it’s gonna be overcooked on the plate’.
This means it’s time to fold the omelette when you can still see just the tiniest layer of uncooked egg on top of the unfolded omelette.
Then, by the time it’s folded over and slid onto the plate, the insides will have finished cooking. It’s an art, but it’s an easy art. Practice makes perfect as they, and perfect you can be!
Ingredients
Optional:
- 2 spring onions
- 1 chili (red or green)
Instructions
- Wash the tomatoes (and spring onions or chili if you’re using them) and chop into small pieces.
- Heat half the oil in a pan and fry the tomatoes for about 2 minutes. Set aside. Clean the pan with a tissue.
- Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
- Heat the rest of the oil in a pan (non-stick if possible) on low to medium heat. Use paper to wipe the oil around a little (or an oil spray if you have it).
- Pour the egg mix into the pan
- Using a spatula, ruffle the omelette so it doesn’t stick. As you create gaps tilt the pan so the liquid fills the spaces.
- Let it cook for about 2 minutes and…
- Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the tomatoes and basil (and cheese, spring onions or chili if you’re using them).
- Fold the empty half of the omelette on top of the other.
- Slide it onto a plate – the heat from closing the omelette will finish cooking the inside.
NOTES
Nutrition
Comments
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18 comments
Easy and delicious. One of my favorite breakfast foods with the addition of spinach. I love your recipes. I’m still excited about the three ingredient pancake.
Hi Cindy, funny timing! I just had it for lunch with spinach and onions :). Thank you for the big compliment! Glad you enjoy all the recipes so much 🙂
Great recipe, super easy and delicious !
Very healthy. Don’t worry about the cholesterol as studies have shown that ingested cholesterol is not related to blood cholesterol levels.
I am allergic to tomatoes, so what can I use instead? Also is Himalayan Salt as good as Sea Salt? Grapeseed Oil as good as Olive Oil.?
Hi Claudia, what are your favourite veggies? Throw some of those in. Bell peppers spring to mind. Yes, the salts and oils are interchangeable in terms of taste and ease 🙂
What’s up with the bowl?!
If you’re interested in satisfying your customers you should be showing them meals they can make with simple utensils. In my opinion at least. At least this one only links to a skillet and not an omelette pan, lol! Way too pricey for any students I know. Woks, lemon presses? Ummmmmm… no.
Thanks for the info on the utensils. We deffo have to update that. On another note, the omelette can be made with a simple as pan, nothing else needed. Check out the video too. Super simple indeed 🙂
Hey! it was awesome recipe but I need easy and simple diet recipes
I think this will work well as a diet recipe 🙂
This is the first time I made an omelet that came out perfectly. I tend to pull in the sides but leaving it alone is so much easier! What does the vinegar do?
Woohoo, so glad it came out well! Yes, we’ve changed styles over the years, too. Definitely find it easier like this. The vinegar is just for a little taste burst – personal choice 🙂
I came here by looking for a grape tomato/egg combo but didn’t want an omelter, but I had everything in hand and went ahead and decided upon this one anyway. It turned out pretty darn tasty. Thanks.
Also a side note, are some of these comments for real?! Sheesh. Allergic to tomatoes but want to make a tomato omelette?? I’m allergic to mushrooms but you don’t see me going to a recipe dependant on them, with the name in the title and ask can I make this without?! Just make yourself an omelette then.
An omelette pan?! Proper utensil links?? Really?That utensil lady sounds like a Karen, and entitled. Try Google… and learn some basic cooking skills.
I feel, you should handle our comment moderation from now on, Lindsay. That would be hilarious 😀
I haven’t made an omelette since home ec some 30 years ago preferring the less finicky scrambled. This was really good (I added spinach and garlic) but my technique needs work… Big messy flop and likely uncooked eggs. That said, thank you for the clear instructions and video for giving me the confidence to try it.
Same here. I tried to make this omelette today but it stuck to the pan and got messy. I wasn’t able to fold it
Oh dear oh dear! That’s not good of course, let’s see if we can fix it. Did you wipe the oil around the pan? And is it a good non-stick pan?