Tomato and Basil Omelette
Elevate your breakfast game with this Tomato and Basil Omelette, a quick and flavorful dish that brings a touch of Mediterranean flair to your table. Bursting with vibrant cherry tomatoes, aromatic garlic, and fresh basil, this recipe is perfectly balanced with a creamy egg base and a touch of melted Parmesan cheese. Ready in just 15 minutes, this one-pan recipe is ideal for busy mornings or a light, satisfying lunch. By carefully sautéing the garlic and tomatoes before adding them to the omelette, you achieve a harmony of flavors that’s both savory and fresh. Serve it alongside crusty bread or a simple green salad for a wholesome and energizing meal. Keywords: tomato and basil omelette, easy breakfast recipes, Mediterranean-inspired omelette, quick omelette recipe.
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 1 clove garlic
- 6 pieces cherry tomatoes
- 4 leaves fresh basil leaves
- 2 tablespoons grated Parmesan cheese
Instructions
Crack the eggs into a mixing bowl and add the milk, salt, and black pepper. Whisk until the mixture is light and foamy.
Mince the garlic and halve the cherry tomatoes. Tear the basil leaves into smaller pieces if they are large.
Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 1-2 minutes until they soften slightly. Remove the tomatoes and set them aside.
Pour the whisked egg mixture into the skillet. Tilt the pan to spread the eggs evenly across the surface.
As the edges of the egg start to set, use a spatula to gently lift the edges and allow the uncooked egg to flow underneath. Continue cooking until the omelette is mostly set but still slightly soft on top.
Evenly distribute the cooked cherry tomatoes, torn basil leaves, and grated Parmesan cheese over one half of the omelette.
Using a spatula, carefully fold the omelette in half. Cook for an additional 30 seconds to melt the cheese and warm the filling.
Slide the omelette onto a plate and serve immediately.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.7 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 255 mg | 20% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
