Best Tomato Omelette Recipes

SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE

Steps:

• Heat a skillet over medium heat and spray with cooking spray.
• Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.

MELTING TOMATO & BASIL OMELETTE

Steps:

• Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.
• Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette. Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.

SKINNY PEPPER, TOMATO & HAM OMELETTE

Steps:

• Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
• Sprinkle on the ham and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onion sprinkled on top, the chopped tomato and some wholemeal toast.

TOMATO AND BASIL OMELETTE

Steps:

• Cut each tomato in half and squeeze lightly to press out the seeds and juice. Chop the flesh coarsely and place in a saucepan with 2 tbsps of the olive oil and the bay leaf.
• Cook over a brisk heat for 15-30 minutes until all the moisture has evaporated and the mixture has dried out, almost to a paste. Set aside to cool slightly.
• Meanwhile pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil. Break in the eggs, season wth salt and pepper and beat with a fork. Add the tomato and mix well.
• Heat a frying pan over a high heat and add the remaining olive oil, swirling it round the pan. Add the egg mixture and cook, stirring continuosly with a fork in a circular motion, until the eggs have set evenly but are still creamy.
• Leave the pan over the heat undisturbed for 30 seconds to brown the bottom. Remove it from the heat, turn out of the pan onto a plate and serve with some black Nice olives.

MUSHROOM & BASIL OMELETTE WITH SMASHED TOMATO

Steps:

• Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices.
• Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms.
• In a non-stick frying pan, heat the butter over a medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside.
• Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked.
• While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelette, and top with the cream cheese and basil leaves. Flip the other side of the omelette over to cover, if you like. Leave to cook for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.

TOMATO OMELETTE

Steps:

• Whisk egg whites, water, pepper, and parsley flakes in a small bowl until frothy.
• Pour mixture into a small pan and distribute tomatoes evenly over top.
• Cook 10 minutes, or until edges are nice and crispy.
• Season with allspice and serve.
• Enjoy!

SPINACH, TOMATO AND RICOTTA OMELETTE

Steps:

• Heat half of the oil in a medium non-stick frying pan over a medium heat and add the zucchini to the pan and cook, stirring often, for 2 minutes or until the zucchini softens.
• Transfer the zucchini to a medium bowl and add the spinach and tomatoes and to to combine and set aside and cover to keep warm.
• Wipe the pan with paper towel to clean and then heat the remaining oil in the pan on medium.
• Put the eggs in a small bowl and season with pepper and whisk to combine and pour into a jug and add half the egg mixture to the pan, then swirl to coat base of pan and cook for 3 to 4 minutes or until the omelette is almost set.
• Use a flat bladed knife to carefully slide around the edge of the omelette to loosen.
• Spoon half the zucchini mixture over one half of the omelette and sprinkle with half of the ricotta and then flip over the uncovered half of the omelette to cover filling and slide the omelette onto a plate and cover loosely with foil to keep warm.
• Repeat with remaining egg, zucchini mixture and ricotta to make a second omelette.
• Sprinkle the omelettes with pepper to serve and accompany with the sourdough toasted.

FETA & SEMI-DRIED TOMATO OMELETTE

Steps:

• Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.

CHERRY TOMATO AND HERB OMELETTE

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!

TOMATO & POTATO OMELETTE ( CYPRUS DISH )

Steps:

• Cut the potatoes into thin slices.
• Deep fry them in oil in a large pan.( You can use olive oil or any other kind of cooking oil.).
• When the potatoes are cooked, remove them from the pan.
• Throw away the oil, leaving just a few drops of oil in the pan.
• Put the pan back on the stove and add the tomatoes.
• Simmer for a few minutes and season.
• Add the potatoes and the eggs and stir until the eggs are cooked.
• Remove from the pan and serve.

SPINACH & TOMATO OMELETTE

Steps:

• Wilt spinach in a pan then chop. Whisk eggs in a bowl, add spinach, cut cherry tomatoes in half and add to mixture.
• Heat oil in frying pan on a medium heat, pour in egg mix and cook for 3-4 minutes.
• Dot over the cheese and grill on high for 2-3 minutes.

OMELETTE PANCAKES WITH TOMATO & PEPPER SAUCE

Steps:

• First make the sauce. Heat the oil in a large frying pan, and fry the pepper and garlic for 5 mins to soften them. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 mins until the peppers are tender and the sauce is thick.
• Meanwhile, make the pancakes. Beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil. Add the egg mixture and cook for 1-2 mins until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side.

BACON, BELL, TOMATO, & CHEESE OMELETTE

Steps:

• 1. Chop all veggies and crumble bacon (I usually use pre-cooked bacon just for the ease of it).
• 2. Sauté veggies in a pat of butter or bacon grease if you have it. Sauté until veggies are tender for 2 to 3 minutes. Set aside to cool.
• 3. Break eggs and add milk & salt & pepper to taste. Lightly whisk egg mixture. Add cooled sautéed veggies and bacon to egg mixture.
• 4. Spray omelette skillet with a little bit of non-stick cooking spray. Heat skillet on medium heat and add a little bit more butter or bacon fat to skillet then add egg mixture.
• 5. Cook omelette until the edges look dry.
• 6. Pull back edges allowing uncooked eggs to run over sides of omelette until all of the uncooked egg mixture is gone. With spatula, turn omelette over and cook for about 30 seconds.
• 7. Add cheese to one half of omelette.
• 8. Fold other half over cheese, allow cheese to melt and place on serving plate. Sprinkle lightly with paprika for color.

CHEESY HAM & TOMATO OMELETTE

Steps:

• Whisk eggs, cheese and pepper until blended.
• Heat oil in small nonstick skillet on medium-high heat. Add egg mixture; cook 2 to 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with ham; cook until egg mixture is set but top is still slightly moist. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 1 to 2 min. Slide or flip onto plate.
• Serve with tomatoes.

TOMATO AND MUSHROOM OMELETTE

Steps:

• Whisk eggs in a bowl and stir in potato, cheese and chives.
• Pour mixture into a small frypan (preferably with a lid) that has been lightly sprayed with cooking oil.
• Evenly spread tomato and mushroom pieces over the top and season generously with black pepper.
• Cook over low-medium heat for 10-15 minutes until egg has set. You can set under a grill but I find this isn't necessary at a fairly low temperature especially if you cover the frypan during cooking.

FLAT OMELET WITH MUSHROOMS, TOMATO, AND HERBS--OMELETTE SANTE

Steps:

• In a bowl, whisk the eggs until frothy with salt and pepper and set aside.
• Melt the butter in the 9-inch omelet pan over medium heat.
• Add the mushrooms, season with salt and pepper, and saute until they are tender and all the liquid they released has evaporated, 2-3 minutes.
• Stir in the tomato, parsley, and mixed herbs, increase the heat to high, and cook until very hot, about 1 minute.
• Pour in the eggs and stir briskly with the flat of a large fork until the omelet is almost as thick as scrambled eggs.
• Leave it to cook for 2--3 minutes.
• It should be browned on the bottom and almost firm on top.
• Take the pan from the heat, invert a heat-proof plate on top, and turn out the omelet onto the plate.
• Slide the omelet back into the pan, browned side up, and quickly brown the bottom over medium heat, about 30 seconds.
• Slide the omelet onto a warmed plate and serve hot or at room temperature, cut into wedges.

ASIAGO CHEESE & CHOCOLATE TOMATO OMELETTE

Steps:

• 1. Using a 12 inch non-stick skillet and a spatula,lightly spray the pan with cooking spray,(or use 1tablespoon of butter) and pour in the beaten eggs. Let the eggs start to set up alttle,then lift one side of the eggs to allow the top uncooked portion to flow under the cooked egg,do this until the omelette starts to take form.
• 2. Now add the tomatoes,cheese and pepper,fold it over. Cook for 1 minute more and plate the omelette,enjoy! :) Note: I will post photos later!:)

CHEDDAR TOMATO OVEN OMELETTE

Steps:

• Preheat oven to 350ºF.
• Cook bacon until crisp, reserve 1 tablespoon of drippings.
• Saute onions in drippings.
• Add tomatoes.
• Sprinkle on flour and salt, toss lightly to coat.
• Beat together eggs and milk.
• Add vegetable mixture, 1 cup cheddar and chopped bacon.
• Mix together.
• Pour into a greased 8 x 8 x 2 (2 quart) pan.
• Bake uncovered for 40-45 minutes.
• Remove from oven and sprinkle on remaining 1/4 cup cheese.
• Let stand 5 minutes so cheese melts.

FRESH BASIL TOMATO OMELETTE

Steps:

• 1. Cook turkey bacon in skillet until crisp. Set aside. Wipe out skillet with a paper towel and melt butter.
• 2. Scramble eggs and milk. Pour eggs into hot skillet (med-high heat), and swirl to coat pan evenly. Add salt and pepper to taste. As eggs cook, lift sides and tip pan to move uncooked egg to sides.
• 3. Crumble bacon onto omelette, arrange basil on eggs, cover with cheese slices, and fold omelette in half with spatula. After a min. Or two, flip omelette to other side. Cook a minute more. (if calories aren't an issue, you can top with additional cheese)
• 4. Add fresh diced tomato and avocado on top after removing from pan. Serve with sour cream or spicy ranch dressing, if desired. Great with fresh summer fruit!