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 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:
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cook for another 1-2 minutes until the omelette is fully cooked through and the cheese is melted.
- Slide the omelette onto a plate and sprinkle with the chopped coriander leaves.
- 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 Size | 430 grams |
| Energy | |
| Calories 410kcal | 21% |
| Protein | |
| Protein 27g | 17% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 3.09g | 8% |
| Sugar 10g | 10% |
| Fat | |
| Fat 33g | 38% |
| Saturated 12g | 41% |
| Cholesterol 650mg | - |
| Vitamins | |
| Vitamin A 480ug | 54% |
| Choline 530mg | 96% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.83mg | 64% |
| Vitamin B3 1.39mg | 9% |
| Vitamin B6 0.49mg | 29% |
| Vitamin B9 150ug | 37% |
| Vitamin B12 1.95ug | 81% |
| Vitamin C 80mg | 88% |
| Vitamin E 2.74mg | 18% |
| Vitamin K 24ug | 19% |
| Minerals | |
| Calcium, Ca 270mg | 21% |
| Copper, Cu 0.16mg | 18% |
| Iron, Fe 3.43mg | 31% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 800mg | 24% |
| Selenium, Se 55ug | 96% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 3.04mg | 28% |
| 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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