Tomato Omelette

This Tomato Omelette is an easy, healthy breakfast recipe packed with summer flavors from juicy pan-fried cherry tomatoes, basil, and Parmesan cheese. If you love your eggs for breakfast, or you are looking for a fancy brunch, this omelette with tomato basil is a must-try.

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I never run out of ideas to fill my classic omelette recipes with flavorsome ingredients. When spring is around the corner, this fresh filling is perfect with your morning eggs. This tomato basil omelette is pure heaven, packed with Italian flavors and juicy sweet cherry tomatoes.

A tomato omelet is an omelette filled with roasted or pan-fried tomatoes, cheese, and herbs. It’s a delicious breakfast for egg and tomato lovers.

Ingredients and Substitutions

The ingredients you need to make a delicious tomato omelette are:

• Large Eggs – I prefer pasture-raised free-range eggs.
• Olive Oil – Pick your favorite flavor. I like light-flavored extra-virgin olive oil for this recipe.
• Cherry Tomatoes – Any kind of mini-tomatoes work.
• Basil Leaves – Or parsley.
• Garlic – Crushed garlic or powdered.
• Butter – I use unsalted grass-fed butter.
• Parmesan Cheese – Or any cheese you like.

How To Make A Tomato Omelette

This tomato omelette takes about 15 minutes to make, and it’s a healthy high-protein breakfast to start the day.

1. First, crack eggs in a mixing bowl, add salt and pepper, and using a fork, beat the egg.
2. Set aside in the fridge while cooking the omelette filling.
3. Warm a non-stick frying pan over medium heat with olive oil. Add the whole cherry tomatoes and crushed garlic.
4. Stir, then cover, reduce heat, and cook until the tomato skin bursts out and turns golden brown.
5. Remove the omelette from the pan and set it aside on a plate covered with a piece of foil to keep warm.
6. Rub the nonstick skillet with absorbent paper to clean it roughly. No need to change the pan or clean it under water.
7. Add the remaining olive oil, and tilt the pan to spread the oil all over the surface.
8. Then, pour the beaten eggs from the previous step, and cook it for 2 to 3 minutes until the sides are set and dry out. The side of the omelette should start to lift from the sides of the pan while the center still looks like uncooked eggs.
9. Push the side of the omelette with a rubber spatula or wooden spoon to let the uncooked eggs run under, and keep cooking until the center of the omelette is half-cooked.
10. Add half the Parmesan cheese to one half of the omelette, top it with the cooked tomatoes, and add the remaining Parmesan cheese.
11. Sprinkle some finely chopped fresh basil leaves or whole tiny basil leaves.
12. Fold the omelette in half, and cook until the cheese has fully melted.

Serving

Serve the tomato omelette with a drizzle of balsamic reduction. This adds a sweet and sour flavor, almost like a Caprese salad. The best sides to this tomato omelette are some roasted vegetables or toasted bread. We love some:

• Oven-Roasted Potatoes
• Roasted Zucchini – This goes so well with the tomato flavors for a summer breakfast.
• English Muffins
• Toasted Whole Bread

Flavor Variations

You can add variations to this tomato omelette recipe, changing herbs, cheese, and filling. For example, you can swap:

• Parmesan Cheese for freshly grated mozzarella cheese, Emmental cheese, or cheddar cheese.
• Basil for coriander leaves, parsley, dill, or spring onions.
• Add Onions – Stir fry 1/2 a small sliced onion before adding the cherry tomatoes to the pan. You can use red onion for a sweet flavor, brown onion, or even shallots for a French touch!
• Spices – Add a pinch of cayenne pepper, red chili powder or chili flakes, green chilies, or ground pepper to make your omelet spicy.
• Add Other Veggies like mushrooms or spinach to make a veg omelette. Stir fry these vegetables at the same time you add the tomatoes.
• Fresh Herbs – You can stir one tablespoon of finely chopped fresh herbs in the egg batter before cooking.
• Adding Flavors – Stir in 1/2 teaspoon of cumin, turmeric, garam masala, ginger, or paprika to the beaten eggs for flavors.

Allergy Swaps

If you have some food allergies, here are some ideas to replace ingredients and still enjoy this tasty tomato omelette recipe.

• Gluten-Free – Make sure the balsamic reduction is wheat free. Otherwise, all the remaining ingredients in this recipe are free from gluten.
• Dairy-Free – You can use a dairy-free cheese you love or skip the cheese and add a teaspoon of nutritional yeast to the beaten egg to add a cheesy flavor without using dairy.
• Garlic Swap – You can use 1/2 teaspoon of garlic powder or no garlic at all.
• Basil-Free – Basil pairs so well with tomatoes, but if you don’t have some try flat Italian Parsley, coriander leaves, or dill.

Frequently Asked Questions

Below are my answers to your most common questions about this recipe:

More Omelette Recipes

I love omelettes for breakfast and have so many more omelette recipes for you.