Home > Food > Recipes > Tomato and Herb Omelet

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

Tomato and Herb Omelet

|
Categories: Christmas, Easter, Quick to fix, Vegetarian
Type: Breakfast

Tomatoes and fresh herbs make this the perfect savory omelette for breakfast, brunch, or even lunch.

Serves: serves 1

Ingredients:

  • 1 medium-sized tomato
  • 3 free-range eggs
  • 2 tbsp chopped fresh herbs-parsley, chives, chervil
  • salt and pepper
  • 1 tbsp olive oil
Tomato and Herb Omelet photo

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!

Directions:

  1. Peel the tomato-dip it in boiling water for a couple of minutes, then the skin slides off easily. Chop it.
  2. Beat the eggs in a bowl, then add the chopped tomatoes, the herbs-save a sprinkle for garnishing-and seasoning. Have a hot plate ready.
  3. Heat the oil in a small nonstick sauté pan over medium-high heat. When it is sizzling hot, pour in the egg mixture.
  4. With a fork, keep lifting the edges so that the uncooked egg on top can run underneath. The whole operation should take less than a minute, and the egg should still be slightly runny on top when you roll the omelet out onto the plate.
  5. Sprinkle with the remaining herbs and serve at once.
Tips:
  • Omelets are best made one at a time, though two people can share a big one. These quantities make one good-sized omelet; for 2 people, double the quantities, but use 5 rather than 6 eggs.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
Buy this book now!

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now

Advertisement

Cooking Tips

 

More Videos: