Two-cheese omelette with tomato salad
This two-cheese omelette features creamy feta and sharp cheddar, paired with a refreshing cherry tomato salad. It's an easy and nutritious dish perfect for breakfast or brunch.
Cook time 4 min
Prep time 15 min
Ingredients:
6 eggs1 tbsp butter
1/3 cup feta cheese
1/2 cup cheddar cheese
1 cup cherry tomatoes
1/3 cup olives
1/2 red onion
1/2 cup fresh parsley
1 tsp vinegar
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.
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.
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.
Two-cheese omelette with tomato salad FAQ:
Cook the omelette for about 3 to 4 minutes over medium heat. Initially, allow it to set for about 2 to 3 minutes before adding the cheese, then cook for an additional 1 to 2 minutes after folding.
The omelette is done when it's fully set with no liquid egg remaining on top, and the cheese is melted. It should be slightly firm but still moist.
Yes, you can substitute feta and cheddar with other cheeses such as mozzarella or gouda. Just ensure the replacement cheeses melt well for the best results.
Store any leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet on low heat to maintain texture.
Absolutely! Vegetables like spinach, bell peppers, or mushrooms can be added. Just sauté them briefly in the skillet before adding the eggs for a flavorful addition.
Cooking 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.
Nutrition Facts
4 ServingsCalories 310kcal
Protein 18g
Carbohydrates 7g
Fiber 1.39g
Sugar 2.28g
Fat 24g
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