Two-cheese omelette with tomato salad
Delight in a savory two-cheese omelette filled with creamy feta and rich cheddar, perfectly complemented by a refreshing tomato salad with cherry tomatoes, olives, red onion, and fresh parsley, all lightly seasoned with a splash of vinegar. Perfect for a hearty breakfast or a light brunch.
- 08 May 2025
- Cook time 4 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
The two-cheese omelette with tomato salad is a delightful and nutritious dish, perfect for breakfast, brunch, or even a light dinner. Featuring the creamy and tangy combination of feta and cheddar cheeses, paired with a refreshing tomato salad, this recipe offers a balance of rich flavors and wholesome ingredients.
Ingredients:
Instructions:
1. Add the halved cherry tomatoes, sliced olives, and thinly sliced red onion into a medium-sized bowl.
2. Toss in the chopped fresh parsley.
3. Drizzle with 1 teaspoon of vinegar, and season with salt and pepper to taste. Toss gently to mix.
4. Set the salad aside and let it marinate while you prepare the omelette.
1. Crack the eggs into a large mixing bowl and whisk them until fully beaten and the yolks and whites are combined.
2. Add a pinch of salt and a little bit of pepper to the eggs for seasoning.
1. Heat a large non-stick skillet over medium heat.
2. Add 1 tablespoon of butter to the skillet and let it melt, swirling the pan to coat the bottom evenly.
3. Pour the beaten eggs into the skillet. Use a spatula to gently stir the eggs for a few seconds as they start to set.
4. When the eggs are just starting to set but are still slightly runny on top, sprinkle the crumbled feta cheese and shredded cheddar cheese evenly over one half of the omelette.
1. Allow the omelette to cook for another minute or until the cheese starts to melt and the eggs are fully set.
2. Using a spatula, carefully fold the omelette in half to cover the cheese.
3. Cook for an additional 30 seconds to 1 minute to ensure the cheese is melted and the omelette is cooked through.
1. Slide the omelette onto a serving plate and cut it into desired portions.
2. Serve each portion of the omelette with a generous helping of the fresh tomato salad on the side.
Tips:
- Ensure your eggs are at room temperature before starting to make a fluffier omelette.
- For a creamier texture, whisk a tablespoon of milk or cream into the eggs.
- Cook the omelette on medium-low heat to avoid burning and ensure it cooks evenly.
- Use fresh, high-quality cheeses for the best flavor.
- Feel free to customize the salad with your favorite vegetables, or add a bit of garlic for extra zing.
- Garnish the salad with a drizzle of olive oil and a pinch of salt and pepper to enhance the flavors.
This two-cheese omelette with tomato salad is sure to become a favorite in your culinary repertoire. The combination of fluffy eggs, melty cheese, and a vibrant, tangy tomato salad makes for a delicious and satisfying meal. Enjoy this dish on its own or with a slice of crusty bread for a complete experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 310kcal | 15% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 1.39g | 4% |
| Sugar 2.28g | 2% |
| Fat | |
| Fat 24g | 28% |
| Saturated 11g | 36% |
| Cholesterol 350mg | - |
| Vitamins | |
| Vitamin A 300ug | 34% |
| Choline 260mg | 48% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.58mg | 45% |
| Vitamin B3 0.59mg | 4% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 88ug | 21% |
| Vitamin B12 1.30ug | 54% |
| Vitamin C 18mg | 19% |
| Vitamin E 1.59mg | 11% |
| Vitamin K 130ug | 107% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 3.22mg | 29% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 320mg | 25% |
| Potassium, K 300mg | 9% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 590mg | 39% |
| Zinc, Zn 2.44mg | 22% |
| Water | |
| Water 150g | - |
| * 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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