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Easy Tomato Omelette - Perfect Every Time | hurrythefoodup.com
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4.6 from 20 votes

Easy Tomato Omelette

Easy Tomato Omelette. There is a trick to making the perfect omelette - and it’s weirdly easy. We’ll show you how. You’re gonna love this one!
Course Breakfast
Cuisine American
Time 10 minutes
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 1 person
Calories 342kcal


  • 2 eggs
  • 2 tbsp olive oil
  • ½ cup cherry tomatoes (the sweeter the better)
  • ½ cup basil, fresh (dried will work if necessary)
  • ¼ cup favourite cheese (think cheddar, monterey jack, mozzarella, remember to avoid rennet if you’re vegetarian)
  • salt and pepper to taste


  • 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 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
  • 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.



If you’ve done this right then the inside of the omelette will still be slightly ‘oozy’. Don’t worry, this isn’t uncooked egg, it’s melted cheese. Unless you haven’t used cheese, then it probably is uncooked egg and you haven’t cooked the omelette for long enough ;)
If you enjoyed this recipe: Then make sure you check out some other eggy dishes! We’ve got the great British Eggy Bread, or these spectacular breakfast egg muffins. There’s even a homemade baked beans recipe if you fancy a delicious side to go with the omelette.


Serving: 390g | Calories: 342kcal | Carbohydrates: 11.2g | Protein: 20.2g | Fat: 25.3g | Saturated Fat: 6g | Cholesterol: 333mg | Sodium: 309mg | Potassium: 756mg | Fiber: 3.2g | Sugar: 7.3g | Vitamin A: 3150IU | Vitamin C: 49.5mg | Calcium: 210mg | Iron: 2.9mg