Best Cherry Tomato And Herb Omelette Recipes

LOADED MEDITERRANEAN OMELETTE

Loaded Mediterranean Omelette image

An especially satisfying and perfectly fluffy omelette, loaded with Mediterranean favorites. Turn it into lunch or a simple dinner for two with a side of warm pita bread and Greek Tzatziki sauce!

Provided by The Mediterranean Dish

Time 2m

Number Of Ingredients 15

Ingredients

4 large eggs
2 tbsp fat-free milk
1/4 tsp baking powder (optional)
1/2 tsp Spanish paprika
1/4 tsp ground allspice
Salt and pepper, to your liking (I used about 1/2 tsp each)
1 1/2 tsp Private Reserve Greek extra virgin olive oil
1 tzatziki sauce recipe to serve, optional
Warm pita to serve, optional
1/2 cup cherry tomatoes, halved
2 tbsp sliced pitted Kalamata olives
1/4 to 1/3 cup marinated artichoke hearts, drained and quartered
2 tbsp chopped fresh parsley, more for later
2 tbsp chopped fresh mint, more for later
Crumbled feta cheese, to your liking, optional

Steps:

In a mixing bowl, add the eggs, milk, baking powder (if using), spices, salt and pepper. Quickly and vigorously whisk to combine.
In a 10-inch non-stick skillet, heat extra virgin olive oil until shimmering but not smoking. Be sure to tilt the skillet to coat the bottom well with oil.
Pour the egg mixture in and immediately stir with a heat-resistant spatula for like 5 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is light golden (about 1 minute.) Remember, the omelette has more time to cook once filled and folded.
Remove the skillet from the heat. Spoon a good portion of the toppings onto the center third of the omelette. Use the spatula to fold. Add the remainder of the toppings on top. Sprinkle a little more fresh herbs.
Slice the omelette into two halves and serve hot. If you like, add a side of Greek tzatziki sauce and warm pita bread. Enjoy!

Nutrition Facts : Calories 167 calories, Sugar 1.8 g, Sodium 771.2 mg, Fat 10.7 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 0.9 g, Protein 13.8 g, Cholesterol 376.1 mg

EASY TOMATO OMELETTE

Easy Tomato Omelette image

Looking for a healthy high protein lunch or breakfast? This tomato omelette is just the trick - 20g protein per serving!

Provided by HurryTheFoodUp

Categories Breakfast Lunch

Time 10m

Number Of Ingredients 9

Ingredients

2 eggs
1 tsp olive oil
½ cup cherry tomatoes ((the sweeter the better))
½ cup basil, fresh ((dried will work if necessary))
¼ cup favourite cheese ((think cheddar, monterey jack, mozzarella, remember to avoid rennet if you're vegetarian))
salt ((to taste))
pepper ((to taste))
2 spring onions
1 chili ((red or green))

Steps:

Wash the tomatoes (and spring onions or chili if you're using them) and chop into small pieces.
Heat half the oil in a pan and fry the tomatoes for about 2 minutes. Set aside. Clean the pan with a tissue.
Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
Heat the rest of the oil in a pan (non-stick if possible) on low to medium heat. Use paper to wipe the oil around a little (or an oil spray if you have it).
Pour the egg mix into the pan
Using a spatula, ruffle the omelette so it doesn't stick. As you create gaps tilt the pan so the liquid fills the spaces.
Let it cook for about 2 minutes and...
Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the tomatoes and basil (and cheese, spring onions or chili if you're using them).
Fold the empty half of the omelette on top of the other.
Slide it onto a plate - the heat from closing the omelette will finish cooking the inside.

Nutrition Facts : Calories 345 kcal, Carbohydrate 11 g, Protein 23 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 373 mg, Sodium 1632 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving

CHERRY TOMATO AND HERB OMELETTE

Cherry Tomato and Herb Omelette image

Make and share this Cherry Tomato and Herb Omelette recipe from Food.com.

Provided by Sharon123

Categories Breakfast

Time 14m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
4 eggs, lightly beaten
1/4-1/3 cup heavy cream
2 tablespoons red onions, chopped finely
1 teaspoon jalapeno, chopped finely (to taste)
1 teaspoon capers, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
10 cherry tomatoes, halved
2 tablespoons parmesan cheese (optional)
salt and pepper
2 tablespoons sour cream
parsley, to garnish

Steps:

Combine all the ingredients, except the sour cream.
Heat a small nonstick skillet(or omelette pan) and pour in olive oil. Swirl pan to coat with the oil.
Heat the broiler.
Pour half the egg mixture into the skillet and cook until set underneath, about 1-2 minutes. Lift sides of omelette with a spatula to check doneness.
Place the pan under the broiler and cook until omelette is golden on top, about 2 minutes (watch carefully!).
Fold omelette in half and remove to serving plate.
Repeat with remaining mixture.
Top each with sour cream. Garnish with parsley. Enjoy!

Nutrition Facts : Calories 356.1, Fat 30.4, SaturatedFat 12.5, Cholesterol 469, Sodium 205.5, Carbohydrate 6.8, Fiber 1.4, Sugar 3.5, Protein 14.6

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