The Best Tomato Omelette Recipe You’ve Ever Had!
- Updated on Aug 29, 2022
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Mastering the art of the perfect omelette is a basic kitchen skill that shouldn’t be overlooked. This tomato omelette recipe provides you step by step instructions for making a filling breakfast or simple supper that is cooked to perfection, every time.
Ostensibly easy, making an omelette has so many potential pitfalls: an overcooked egg turns rubbery or leathery, while an uncooked egg can make you ill.
Never fear, this simple recipe is foolproof, and the best part is that it contains an amazing 23g of protein per serving!
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Tomato Omelette Ingredients
Eggs
Pretty crucial to the success of any omelette, the better quality eggs you buy, the better the taste. We recommend using free range, organic eggs wherever possible.
Olive Oil
We use olive oil to make this tomato omelette, because it complements the Mediterranean flavours of tomato and basil, though many people prefer to use butter for their omelettes and either works well.
Basil
Fresh basil is best and pairs perfectly with the sweet, juicy tomato filling – a classic flavour combination.
Cherry Tomatoes
Cherry tomatoes are sweeter than other, larger varieties of tomato, and this sweetness makes them the perfect filling for egg omelettes. The sweeter and riper, the better!
Cheese
Cheddar cheese, monterey jack, even mozzarella work well – it depends on your preference and what’s in the fridge.
How many calories are in a tomato omelette?
One serving of tomato omelette provides 342 calories.
This tomato omelette is one of the best low carb breakfasts out there. Check out the rest of the nutritional data:
As the data above suggests, eggs are super nutrient dense and have far more nutrients per calorie than lots of other foods.
Eggs are also a source of complete protein, meaning they contain all nine amino acids, including the ones that your body can’t produce itself.
Amino acids help your body build muscle, boost your immune system and maintain normal digestion – all contained in a humble egg!
When, or if, to add salt to your omelette can be controversial. Many people add salt after the omelette is served, and while you could add salt to the batter, you can also leave this out completely to minimise the sodium in this recipe.
Check out more of our delicious recipes in our weekly weight loss meal plans.
How to Make the Best Tomato Omelette
Preparation
Start by washing and slicing the spinach and tomatoes (and spring onions or chilli if you’re using them).
Heat half the olive oil in the pan, fry the tomatoes, then set them aside in a small bowl.
Now, crack the eggs into a mixing bowl and beat well with a fork, adding the salt and black pepper.
Cooking
Heat the rest of the oil in a nonstick skillet on a low to medium heat and add the egg mixture.
Using a spatula, ruffle the omelette so it doesn’t stick. As you create gaps, tilt the pan in a circular motion so the liquid fills the spaces.
Allow to cook for 2 minutes. 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.
When the egg mixture looks nearly cooked but there’s still just a tiny bit of runny egg left, drop the filling ingredients onto the whisked eggs.
A medium flame 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.
Fold the omelette in half and serve on a plate. The heat from closing the omelette will finish cooking the inside.
Tomato Omelette FAQs
Can I make them ahead?
Omelettes can be stored in the fridge for three to four days. You can also keep omelettes in the freezer for a couple of months, just ensure they are wrapped up correctly.
How to store and re-heat?
The easiest way to reheat an omelette is by setting a minute or two on your microwave’s timer. Check that the omelette is hot in the middle, and return to the microwave for longer if necessary. Alternatively, heat your oven to 350 F and place the omelette inside for around 10 minutes, or, heat it up in a frying pan on the stove.
What to serve with tomato omelette?
Serve your omelette with a side salad for a heartier portion and to pack more vegetables onto your plate. Try this roasted sweet potato and beetroot salad or this lentil quinoa salad.
How do you make a tomato omelette?
The trick for cooking a perfect omelette is to not overcook the egg. Remove the egg from the heat when a thin layer of undercooked egg is visible on top of the omelette. Check out our step-by-step instructions for the perfect omelette above!
Is tomato omelette good for weight loss?
Omelettes are great for losing weight as they contain loads of protein, which keeps you feeling full long after your meal is finished. There’s also evidence that eating high protein foods, like eggs, may boost your metabolism, ultimately helping you to burn more calories.
Tomato Omelette Variations and Alternatives
We suggest adding spring onions and chillies to your tomato omelette if you fancy a little more kick.
Red or green chillies work in this recipe, just make sure to adjust the amount depending on your spice tolerance. If you don’t have fresh chillies, try red chilli powder instead.
If you’re looking to pack more veggies into this veg omelette, consider adding bell peppers – their crunchy texture complements the soft, silky egg.
Finally, we recommend basil, but other fresh herbs like coriander leaves and chopped parsley create different flavour profiles when combined with the cherry tomatoes.
More Omelette Recipes
In a hurry? Try this three ingredient microwave mug omelette!
Or, if you’re looking for an omelette that’s even higher in protein and lower in fat, check out this awesome silken tofu omelette.
Equipment
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
Did you try making this tomato omelette? Did you adapt it and fill it up with your favorite ingredients? Leave a rating on the recipe card or let us know in the comments!
Dave
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me.
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?