Tomato omelettes

Enjoy a flavorful breakfast with our Tomato omelettes! This recipe combines 6 eggs, 1% milk, fresh tomatoes, red onion, spicy red chili peppers, and aromatic coriander leaves. Cooked to perfection with butter and olive oil, and topped with melted cheddar cheese, this dish offers a delightful blend of heat and freshness. Perfect for starting your day with a burst of flavor!

  • 27 Mar 2025
  • Cook time 5 min
  • Prep time 10 min
  • 2 Servings
  • 9 Ingredients

Tomato omelettes

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.

Ingredients:

6 eggs
300g
1/3 cup milk (1% fat)
80g
2 tomatoes
260g
1/2 red onion
80g
2 red hot chili peppers
80g
1/4 cup coriander leaves
3.75g
1 tbsp butter
16g
2 tsp olive oil
9g
1/3 cup cheddar cheese
33g

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.

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.

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.

Nutrition Facts
Serving Size430 grams
Energy
Calories 410kcal21%
Protein
Protein 27g17%
Carbohydrates
Carbohydrates 16g5%
Fiber 3.09g8%
Sugar 10g10%
Fat
Fat 33g38%
Saturated 12g41%
Cholesterol 650mg-
Vitamins
Vitamin A 480ug54%
Choline 530mg96%
Vitamin B1 0.24mg20%
Vitamin B2 0.83mg64%
Vitamin B3 1.39mg9%
Vitamin B6 0.49mg29%
Vitamin B9 150ug37%
Vitamin B12 1.95ug81%
Vitamin C 80mg88%
Vitamin E 2.74mg18%
Vitamin K 24ug19%
Minerals
Calcium, Ca 270mg21%
Copper, Cu 0.16mg18%
Iron, Fe 3.43mg31%
Magnesium, Mg 55mg13%
Phosphorus, P 460mg37%
Potassium, K 800mg24%
Selenium, Se 55ug96%
Sodium, Na 330mg22%
Zinc, Zn 3.04mg28%
Water
Water 350g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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