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!
Cook time 5 min
Prep time 10 min
Ingredients:
6 eggs1/3 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:
- 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 per serving
2 ServingsCalories 410kcal
Protein 27g
Carbohydrates 16g
Fiber 3.09g
Sugar 10g
Fat 33g
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