Tomato Basil Omelet Low Carb Recipes

TOMATO & BASIL OMELETTE

Steps:

• Pick the leaves off the basil and roughly tear them.
• Cut the cherry tomatoes in half on a chopping board.
• Crack the eggs into a mixing bowl.
• Add a tiny pinch of salt and pepper.
• Beat well with a fork until fully combined.
• Place a small non-stick frying pan on a low heat to warm up. Meanwhile...
• Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
• Carefully add the tomatoes and fry for 1 minute.
• Turn the heat down to low and sprinkle over the basil leaves.
• Carefully pour in the eggs, then tilt the pan to spread them out evenly.
• Using a fork, swirl the eggs around the pan a little.
• When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half - when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

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.

LOW-CARB SURPRISINGLY YUMMY OMELET

Steps:

• Break eggs in a medium bowl.
• Add water.
• Whisk very briskly with a fork until all egg white is whisked in and mixture is"watery".
• Add salt and pepper as desired and basil, and whisk well to mix.
• Dice tomato.
• Melt butter in small non-stick frying pan or sectioned omelet pan (my favorite) over medium heat until melted but not browned.
• Tilt pan until butter covers all surfaces (use cooking spray in sectioned omelet pan instead of butter and be sure to spray the sides).
• Add eggs to pan (1/2 in each side for the sectioned omelet pan) and wait a few seconds until eggs begin to solidify on bottom.
• Using a non-metal spatula or wooden spoon push cooked part of eggs to sides of pan (both sides of sectioned omelet pan) and let uncooked eggs run into center to cook.
• As eggs begin to set but are still"wiggly" on top a little bit, add cheese evenly across surface of eggs (one side only of sectioned omelet pan) and allow to melt a little.
• Add tomatoes to 1/2 of omelet in pan (the same side as the cheese in sectioned omelet pan) and flip other half over tomatoes (follow manufacturer's instructions for sectioned omelet pan).
• Allow to sit a few seconds for cheese to"adhere" to tomatoes.
• Take pan from heat, invert a plate on top of the frying pan (and here's the tricky part!) flip the pan and the plate back upright all together, hopefully your omelet is now happily sitting on your plate.

ROASTED GOLDEN BEETS WITH BASIL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set out a large sheet of aluminum foil and set peeled, cubed beets on top. Fold up the edges to guild a aluminum foil bowl. Drizzle with olive oil and sprinkle with basil. Season with salt and pepper.
• Roast in the preheated oven until beets are soft, about 30 minutes.

TOMATO BASIL OMELET (LOW CARB)

Steps:

• Crack the eggs into a bowl, add salt, and mix with a wire whisk.
• Melt the butter in a frying pan, and then add the egg mixture. tip the pan to let the eggs cover the whole bottom of the pan.
• Cook until the underside is lightly brown, and then scatter the tomato and basil over the omelet.
• Lift one side of the omelet with a spatula and fold it in half, then reduce the heat and cook for 30 seconds more.
• Use a spatula to slide the omelet onto a plate and serve!