The Best Tomato Omelette Recipe You’ve Ever Had!
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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!
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.
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.
Fresh basil is best and pairs perfectly with the sweet, juicy tomato filling – a classic flavour combination.
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!
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
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.
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.
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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?
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.
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.
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.
- 2 spring onions
- 1 chili (red or green)
- 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.
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!