Tomato Omelette (Fast, Easy & Tasty)

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by Sil Pancho

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12.20.2021


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This tomato omelette is made special with an easy and delicious homemade tomato topping that you can make a day or two ahead and keep in your refrigerator. Quick, easy, and healthy breakfast!

Folded tomato omelette covered with tomato topping and chopped green onion on a white plate with two forks.
The homemade tomato topping is what makes this omelette stand out from any other omelette you have tried before. You can even use it as a filling.

This tomato omelette may seem humble, but it packs a powerful flavor punch due to the homemade tomato topping that is easier to make than you think. It’s also vegetarian like our vegetable, California, and Greek omelettes.

My husband and I have been trying to get more protein into our diet, and this is a great way to do it. You can make the topping ahead and keep it in your fridge. The omelette itself is very easy to make and takes just a few minutes. I’m sure you will love this one!

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❤️ Reasons to Love This Recipe

  • The homemade tomato sauce gives it a ton of flavor, and the sauce can be made ahead! You can use it as a topping, filling, or both! It’s great on scrambled eggs too!
  • It’s quick. Less than 45 minutes is all it takes to have this hearty omelette on the table.
  • It’s easy. Despite what you might think, omelettes are quite easy to make once you learn the best technique.
  • This is a high protein meal that will keep you satisfied for hours. You will have the energy to tackle whatever is on your plate this morning.

🍅 Ingredients

Tomato Topping

Tomato omelette topping ingredients
  • 2 tablespoons butter. Used for cooking the vegetables.
  • 1 medium red bell pepper. Cored, seeded, and cut into ⅛ inch wide strips.
  • 1 small onion. White or yellow. Finely chopped.
  • 1 medium green onion. Finely chopped.
  • 1 medium garlic clove. Minced. You can buy pre-minced garlic. It’s usually found in the produce section of your grocery store. If using pre-minced garlic, ½ teaspoon equals 1 clove.
  • 1 14.5 oz can diced tomatoes.
  • ⅓ cup water.
  • 1 tablespoon olive oil. Extra virgin.
  • 1 teaspoon Italian seasoning. If you don’t have Italian seasoning you can substitute ¼ teaspoon each of dried thyme, basil, oregano, and rosemary. You can also sub 2 teaspoons of fresh oregano.
  • 1 teaspoon granulated sugar. Adds a little sweetness and flavor.
  • Salt and pepper to taste.

Omelette

Omelette ingredients
  • 6 large eggs.
  • 2 tablespoons butter. For griddle or skillet.
  • ½ cup Monterey Jack cheese. Shredded. You can substitute gouda, fontina, colby, or cheddar.
  • Salt and pepper to taste.
  • Fresh chives. Chopped for garnish. You can also use chopped green onion.

📝 Instructions

Tomato Topping

Overhead view of butter melting in a saucepan
Add the butter to a medium non-reactive saucepan (glass, stainless steel, or ceramic) and heat over medium heat.
Overhead view of chopped red pepper and chopped onion in a saucepan
Add the bell pepper and onion and cook, stirring often, until softened, about 5 minutes.
Overhead view of green onion, garlic, red peppers, and chopped onion in a saucepan
Add the green onion and garlic and cook 2 minutes longer.
Overhead view of all ingredients plus diced tomato and seasonings in a saucepan
Stir in the tomatoes, water, oil, Italian seasoning, sugar, salt, and pepper.

Bring to a slow boil, then reduce the heat to low and simmer until slightly thickened, about 15 minutes. Cover to keep warm and set aside.

Omelette

Overhead view of eggs in a blender
Crack 3 eggs into a blender and blend on low for 30 seconds. Alternatively, crack the eggs into a medium bowl and whisk vigorously until combined and foamy, about 30 seconds to 1 minute. Set aside.
Overhead view of butter melting on a griddle
Add 1 tablespoon of butter to a griddle or large non-stick skillet and heat over low-medium heat.
Overhead view of eggs cooking on a griddle
Lower heat to low and pour beaten eggs onto griddle or skillet. If using a skillet, it might be helpful to follow the method described in our California omelette post. Season with salt and pepper. Allow to cook until sides are beginning to set.
Overhead view of omelette cooking on a griddle with shredded cheese on one side.
Add ½ of the cheese to one side of the egg. Allow to cook for about a minute.
Overhead view of folded omelette on a griddle
Use the spatula to lift the side of the egg that is not topped with cheese and fold it over the cheese.
Use the spatula to quickly flip the omelette to cook the other side. Cook until lightly browned.

Repeat for the second omelette.

🥘 Substitutions

  • Cheese – As mentioned above, you can substitute gouda, fontina, colby, or cheddar.
  • Fresh tomatoes – If you would prefer not to use canned tomatoes, you can substitute 2 cups of fresh chopped tomatoes. (source)
Overhead view of folded cheesy omelette covered with tomato topping on a white plate with two forks.
We decided to make our tomato omelette thin like a crepe and folded it into fourths for a different presentation. You can also try rolling it French style and use the topping as a filling!

💡 Variations

  • Vegan – for a vegan version follow The Edgy Veg’s vegan omelet recipe. Make the tomato topping as instructed but substitute olive oil for the butter.
  • Spicy – Chop 1 or 2 jalapeño peppers and stir them into the topping with the bell pepper. For more spice, add red pepper flakes to taste.
  • Meat lovers – Feel free to add in cooked bacon, sausage, or ham with the cheese.

🍳 Equipment

Folded omelette covered with tomato topping sitting on a white plate with two forks.

🌡️ Storage

The tomato topping can be made ahead and stored in an airtight container in your refrigerator for up to a week.

The omelettes are best served fresh the day you make them.

💭 Top tips

To cook the eggs on a griddle, keep the heat low, wait for the edges to set, then gently lift the edges with a heatproof spatula, and tilt the cooked egg just slightly to allow the uncooked egg to run back onto the griddle. Repeat around the perimeter of the egg.

To cook the eggs on a skillet, follow the same method, but after lifting the cooked egg, tilt the skillet to allow uncooked egg to run back onto the hot skillet. Our California Omelette post contains photos of this technique in action.

Frequently Asked Questions

How many calories are in this tomato omelette?

This is a hearty 3-egg omelette that contains approximately 568 calories. It’s a meal in an of itself!

What can I serve with this tomato omelette?

A simple garden salad, toast with butter, or a small bowl of fresh fruit would be perfect with this omelette.

Can I omit the cheese?

Yes indeed. If omitting the cheese, we recommend using the topping as a filling for flavor.

More omelette recipes to enjoy!

See more egg recipes →

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below and don’t forget to subscribe to our newsletter to receive a free e-cookbook of quick & easy breakfast recipes. Thanks!

📖 Recipe

Folded omelette topped with tomato topping on a white plate with two forks

Tomato Omelette

Heavenly Home Cooking

This tomato omelette is made special with an easy and delicious homemade tomato topping that you can make a day or two ahead and keep in your refrigerator. Quick, easy, and healthy breakfast!

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Breakfast, Brunch

Cuisine French

Servings 2 omelettes

Calories 568 kcal

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Ingredients 

 

Instructions 

Tomato Topping

  • Add the butter to a medium non-reactive (glass, stainless steel, or ceramic) saucepan and heat over medium heat.

    2 tablespoons butter

  • Add the bell pepper and onion and cook, stirring often, until softened, about 5 minutes.

    1 medium red bell pepper, 1 small onion

  • Add the green onion and garlic and cook 2 minutes longer.

    1 medium green onion, 1 medium garlic clove

  • Stir in the tomatoes, water, oil, Italian seasoning, sugar, salt, and pepper.Bring to a slow boil, then reduce the heat to low and simmer until slightly thickened, about 15 minutes. Cover to keep warm and set aside.

    1 14.5 oz can diced tomatoes, ⅓ cup water, 1 teaspoon Italian seasoning, 1 teaspoon granulated sugar, salt and pepper, 1 tablespoon olive oil

Omelette

  • Crack 3 eggs into a blender and blend on low for 30 seconds. Alternatively, crack the eggs into a medium bowl and whisk vigorously until combined and foamy, about 30 seconds to 1 minute. Set aside.

    6 large eggs

  • Add 1 tablespoon of butter to a griddle or large non-stick skillet and heat over low-medium heat.

    2 tablespoons butter

  • Lower heat to low and pour beaten eggs onto griddle or skillet. Season with salt and pepper. Allow to cook until sides are beginning to set.

    salt and pepper

  • Use a heatproof spatula to gently lift and push the egg toward the center of the skillet, tilt the skillet to allow the uncooked egg to pour onto the pan, release the egg to close the gap.Repeat around the perimeter of the egg as necessary to cook any runny egg that remains.
  • Add ½ of the cheese to one side of the egg. Allow to cook for about a minute.

    ½ cup Monterey Jack cheese

  • Use the spatula to lift the side of the egg that is not topped with cheese and fold it over the cheese.Use the spatula to quickly flip the omelette to cook the other side. Cook until lightly browned.Remove to a plate and top with some of the tomato topping. Garnish with chopped chives.Repeat all steps with remaining eggs, butter, and cheese.

    fresh chives

  • Repeat all steps for the second omelette.

Notes

Storage The tomato topping can be made ahead and stored in an airtight container in your refrigerator for up to a week. The omelettes are best served fresh the day you make them. Tips To cook the eggs on a griddle, keep the heat low, wait for the edges to set, then gently lift the edges with a heatproof spatula, and tilt the cooked egg just slightly to allow the uncooked egg to run back onto the griddle. Repeat around the perimeter of the egg. To cook the eggs on a skillet, follow the same method, but after lifting the cooked egg, tilt the skillet to allow uncooked egg to run back onto the hot skillet. Our California Omelette post contains photos of this technique in action.

Nutrition Facts

Calories: 568kcal (28%)Carbohydrates: 12g (4%)Protein: 27g (54%)Fat: 46g (71%)Saturated Fat: 25g (156%)Polyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 643mg (214%)Sodium: 572mg (25%)Potassium: 454mg (13%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 3683IU (74%)Vitamin C: 81mg (98%)Calcium: 339mg (34%)Iron: 4mg (22%)

Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Total Servings 2 omelettes

📚 References

This recipe came from Sarabeth’s Good Morning Cookbook.

🛟 Food safety

  • Cook to a minimum temperature of 160 °F (71 °C).
  • Do not use the same utensils on cooked food, that previously touched raw meat.
  • Wash hands after touching raw meat.
  • Don’t leave food sitting out at room temperature for extended periods.
  • Never leave cooking food unattended.
  • Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.



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