Tomato omelettes

Tomato omelettes combine eggs, fresh tomatoes, spicy chili peppers, and melted cheddar for a flavorful breakfast. This dish is quick to prepare and perfect for any meal of the day.

31 Jan 2026
Cook time 5 min
Prep time 10 min

Ingredients:

6 eggs
1/3 cup milk (1% fat)
2 tomatoes
1/2 red onion
2 red hot chili peppers
1/4 cup coriander leaves
1 tbsp butter
2 tsp olive oil
1/3 cup cheddar cheese

Tomato omelettes are a savory and spicy breakfast option that bring a taste of the Southwest to your morning routine. Loaded with fresh vegetables, aromatic coriander, and melty cheddar cheese, this recipe is both nutritious and flavorful. Perfect for a weekend brunch or a quick weekday breakfast, these omelettes are sure to please your taste buds and keep you energized.

Instructions:

1. Prepare the Ingredients:
- Start by dicing the tomatoes, finely chopping the red onion, and thinly slicing the red hot chili peppers. Chop the coriander leaves and set them aside.

2. Mix Eggs and Milk:
- In a medium-sized bowl, crack the eggs and add the milk. Whisk them together until well combined. Season with a pinch of salt and pepper if desired.

3. Sauté Vegetables:
- Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the red onion and cook for about 2 minutes until it starts to soften.
- Add the tomatoes and red hot chili peppers to the skillet. Cook for another 2-3 minutes, stirring occasionally until the vegetables are tender. Remove the mixture from the skillet and set aside.

4. Cook the Egg Mixture:
- Wipe the skillet clean and add the remaining 1 teaspoon of olive oil and 1 tablespoon of butter. Let the butter melt over medium heat.
- Pour the egg mixture into the skillet and let it cook undisturbed for about 2-3 minutes until the edges start to set. Use a spatula to gently pull the edges of the omelette towards the center, allowing the uncooked eggs to flow to the edges.

5. Add the Filling:
- Once the eggs are mostly set but still slightly runny on top, sprinkle the sautéed vegetables evenly over one half of the omelette.
- Add the grated cheddar cheese on top of the vegetable mixture.

6. Fold the Omelette:
- Carefully fold the other half of the omelette over the filling using the spatula. Press down gently to help the cheese melt and the omelette set.

7. Finish Cooking:
- Cook for another 1-2 minutes until the omelette is fully cooked through and the cheese is melted.

8. Serve:
- Slide the omelette onto a plate and sprinkle with the chopped coriander leaves.

9. Enjoy:
- Serve immediately, perhaps with a side of fresh fruit or a slice of whole-grain toast.

Cooking Tomato omelettes is a delightful way to start your day with a burst of flavor and satisfying protein. This easy-to-follow recipe combines the freshness of vegetables with the creaminess of cheddar cheese and a hint of spice from red hot chili peppers. By preparing these omelettes, you’re treating yourself and your loved ones to a delicious and hearty meal.

Tomato omelettes FAQ:

What is the best pan size for making tomato omelettes?

A 10-inch non-stick skillet is ideal for making tomato omelettes, allowing enough space for the egg mixture to spread evenly and cook thoroughly.

How long do I cook the omelette?

Cook the omelette for about 2-3 minutes on the first side until the edges begin to set, then fold and cook for another 1-2 minutes until fully cooked and the cheese has melted.

Can I substitute ingredients in the tomato omelettes?

Yes, you can substitute milk with a dairy-free alternative like almond or soy milk. For cheese, options like feta or mozzarella work well. Use any vegetables you prefer or have on hand.

How should I store leftover omelette?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in the microwave until heated through.

How do I know when the omelette is done cooking?

The omelette is done when it is set but slightly soft in the center and the cheese is melted. Avoid overcooking to keep it fluffy.

Tips:

- Ensure that the vegetables are evenly diced for an even distribution of flavors throughout the omelette.

- Whisk the eggs and milk thoroughly to incorporate air, making the omelette fluffy and light.

- Cook on low to medium heat to avoid overcooking the eggs and burning the vegetables.

- Add the cheddar cheese just before folding the omelette to ensure it melts perfectly and blends with the other ingredients.

- Garnish with some extra coriander leaves on top for a fresh, vibrant finish to the dish.

Nutrition per serving

2 Servings
Calories 410kcal
Protein 27g
Carbohydrates 16g
Fiber 3.09g
Sugar 10g
Fat 33g

Tomato omelettes