EASY TOMATO OMELETTE
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
FRESH TOMATO OMELETS WITH MOZZARELLA CHEESE
This egg and cheese omelet recipe is low in fat, making it great for a heart-healthy diet.
Provided by EatingWell Test Kitchen
Categories Healthy Omelet Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a small bowl, stir together eggs, salt and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet.
- Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.
- Sprinkle half of the oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half of the shredded mozzarella.
- With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato and cheese to make another omelet.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 4.1 g, Cholesterol 8.9 mg, Fat 2.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 1.4 g, Sodium 463 mg, Sugar 2.2 g
MELTING TOMATO & BASIL OMELETTE
Simple and ready in just 10 minutes
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 360 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.72 milligram of sodium
TOMATO AND GREEN PEPPER OMELET
Steps:
- In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 424 calories, Fat 35g fat (13g saturated fat), Cholesterol 665mg cholesterol, Sodium 591mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
TOMATO OMELETTE
Make and share this Tomato Omelette recipe from Food.com.
Provided by katii
Categories Breakfast
Time 20m
Yield 1 omlette, 1 serving(s)
Number Of Ingredients 6
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!
OMELETTE WITH FRESH TOMATOES
Make and share this Omelette With Fresh Tomatoes recipe from Food.com.
Provided by littlemafia
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs.
- Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates.
- Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes.
- Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.
Nutrition Facts : Calories 363, Fat 30.2, SaturatedFat 6, Cholesterol 372, Sodium 153.7, Carbohydrate 9.6, Fiber 2.8, Sugar 6.3, Protein 14.6
OVEN BAKED OMELET WITH FETA AND TOMATOES
I made this for a brunch/shower and it was a huge hit. You can substitute different cheeses and veggies according to what you like or have on hand!
Provided by Christie Paige Moser
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
- Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
- Bake in preheated oven until eggs are fully set, 40-50 minutes.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 19.6 g, Cholesterol 199.2 mg, Fat 9.2 g, Fiber 1.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 803.1 mg, Sugar 4.6 g
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