Omelette With Fresh Tomatoes Recipes

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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

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

FRESH TOMATO OMELETS WITH MOZZARELLA CHEESE



Fresh Tomato Omelets with Mozzarella Cheese image

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

1 cup refrigerated or frozen egg product, thawed, or 4 eggs, beaten
⅛ teaspoon salt
⅛ teaspoon ground black pepper
Nonstick cooking spray
1 teaspoon fresh oregano, snipped, or 1/4 teaspoon dried oregano, crushed
4 medium tomato slices
¼ cup shredded mozzarella cheese (1 ounce)

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



Melting tomato & basil omelette image

Simple and ready in just 10 minutes

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 10m

Number Of Ingredients 6

1 ripe tomato
1 tbsp grated vegetarian cheddar
3 basil leaves
1 spring onion , finely chopped
1 tbsp olive oil
2 eggs , beaten

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



Tomato and Green Pepper Omelet image

Fresh green pepper, onion and tomato give this savory omelet garden-fresh flavors. You can easily vary it based on the fresh ingredients you have on hand. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 9

1/3 cup chopped green pepper
2 tablespoons chopped onion
2 teaspoons olive oil
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup chopped tomato

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



Tomato Omelette image

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

2/3 cup egg white
2 tablespoons water
1/2 roma tomato, diced
ground black pepper (to taste)
1 pinch parsley flakes
1 pinch allspice

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



Omelette With Fresh Tomatoes image

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

3 tablespoons olive oil
450 g ripe tomatoes, peeled and chopped
4 eggs, beaten a little with a fork
1 teaspoon thyme or 1 teaspoon basil
salt
black pepper
1 pinch sugar

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



Oven Baked Omelet with Feta and Tomatoes image

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

8 eggs, beaten
2 cups milk
½ teaspoon dried thyme
1 ½ teaspoons kosher salt
½ teaspoon pepper
1 cup fire roasted diced tomatoes, drained
½ cup crumbled feta cheese with basil and sun-dried tomatoes
8 ounces Italian bread, cut into bite-size cubes

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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