Tomato Basil Omelet Recipes

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TOMATO & BASIL OMELETTE



Tomato & basil omelette image

The classic combination of tomato and basil makes this simple omelette really sing.

Provided by Jamie Oliver

Categories     Breakfast     Eggs     Tomato     Cheap & cheerful     Family one-pan recipes     Meals for one

Time 25m

Yield 1

Number Of Ingredients 4

2 sprigs of fresh basil
3 cherry tomatoes
2 large eggs
olive oil

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.

Nutrition Facts : Calories 230 calories, Fat 19.2 g fat, SaturatedFat 4.3 g saturated fat, Protein 14.6 g protein, Carbohydrate 1.4 g carbohydrate, Sugar 1.4 g sugar, Sodium 0.92 g salt, Fiber 0.4 g fibre

MUSHROOM & BASIL OMELETTE WITH SMASHED TOMATO



Mushroom & basil omelette with smashed tomato image

A vegetarian breakfast with bite, try this egg dish with cream cheese, herbs and grilled tomatoes

Provided by Jennifer Irvine

Categories     Breakfast

Time 20m

Number Of Ingredients 7

2 tomatoes , halved
3 medium eggs
1 tbsp snipped chive
300g chestnut mushroom , sliced
1 tsp unsalted butter
2 tbsp low-fat cream cheese
1 tbsp finely chopped basil leaves

Steps:

  • Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices.
  • Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms.
  • In a non-stick frying pan, heat the butter over a medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside.
  • Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked.
  • While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelette, and top with the cream cheese and basil leaves. Flip the other side of the omelette over to cover, if you like. Leave to cook for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.

Nutrition Facts : Calories 196 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium

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 BASIL OMELETTE



Tomato and Basil Omelette image

Make and share this Tomato and Basil Omelette recipe from Food.com.

Provided by littlemafia

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 large tomatoes, cored and peeled
4 tablespoons olive oil
1 bay leaf
1 sprig thyme
1 garlic clove, crushed then peeled & finely choppe
1 handful basil leaves, roughly chopped
6 fresh eggs
salt and black pepper

Steps:

  • Cut each tomato in half and squeeze lightly to press out the seeds and juice. Chop the flesh coarsely and place in a saucepan with 2 tbsps of the olive oil and the bay leaf.
  • Cook over a brisk heat for 15-30 minutes until all the moisture has evaporated and the mixture has dried out, almost to a paste. Set aside to cool slightly.
  • Meanwhile pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil. Break in the eggs, season wth salt and pepper and beat with a fork. Add the tomato and mix well.
  • Heat a frying pan over a high heat and add the remaining olive oil, swirling it round the pan. Add the egg mixture and cook, stirring continuosly with a fork in a circular motion, until the eggs have set evenly but are still creamy.
  • Leave the pan over the heat undisturbed for 30 seconds to brown the bottom. Remove it from the heat, turn out of the pan onto a plate and serve with some black Nice olives.

TOMATO, AVOCADO AND BASIL OMELET OVER GRILLED BREAD



Tomato, Avocado and Basil Omelet Over Grilled Bread image

Provided by Food Network

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
4 (1 to 1 1/2-inch thick) slices Italian bread)
6 eggs
3 tablespoons chopped Italian parsley, plus more for garnish (optional)
Salt and freshly ground pepper
4 to 6 thick slices ripe tomato
1 small avocado, peeled and sliced
6 to 8 basil leaves, chopped, plus more for garnsih (optional)
Grated provolone cheese (optional)

Steps:

  • Preheat the broiler or oven to 400 degrees. In a small bowl, combine 1 tablespoon of the olive oil with garlic, and let sit for 10 minutes. Brush 1 side of the bread with the seasoned oil, and put it under the broiler until lightly browned, 2 or 3 minutes. Set the bread aside and leave the broiler on. Whisk the eggs with the parsley and salt and pepper to taste. Heat an 8 to 10-inch skillet over medium heat, and add 1 tablespoon of oil, swirling the pant to coat the bottom. Pour in half the egg mixture. Use a spatula to push the cooked egg toward center, tilting the pan in a circular motion so that the uncooked egg flows to the outside. When the eggs are no longer runny, remove the omelet from the heat and arrange half the tomato, avocado, and basil on top. Put under the broiler until the eggs are cooked and the vegetables are warm, about 2 minutes. Using a spatula fold the omelet in half, sprinkle it with cheese if you wish and then fold it in quarters. Cover it to keep, and cook the second omelet in the same way. Arrange the grilled bread on 2 plates and put the omelets on top. Garnish with basil or parsley if you choose. Serve immediately.

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

TOMATO BASIL OMELET



Tomato Basil Omelet image

Make and share this Tomato Basil Omelet recipe from Food.com.

Provided by Maemae884

Categories     Breakfast

Time 15m

Yield 2 omelets, 2 serving(s)

Number Of Ingredients 8

2 tablespoons of diced canned tomatoes
2 tablespoons of juice from the can tomatoes
1/2 cup fresh basil leaf
1 garlic clove
1 tablespoon fresh rosemary
2 tablespoons olive oil
5 egg whites plus 1 omega 3 eggs
salt and pepper

Steps:

  • Preheat skillet to 350 degrees.
  • To begin, mince the garlic and place aside.
  • In the pan place the olive oil, heating up the rosemary for 30 seconds.
  • Add tomatoes, garlic, and basil. Cool altogether for approximately 3 minutes, just until the tomatoes are soft and all the flavors are infused together.
  • Next, in a blender, add the eggs and tomato juice and blend on high for approximately 5 seconds.
  • Then, add to the skillet and allow to cook with a lid on, until the top is fully cooked.
  • Add salt and pepper to taste.
  • Serve warm.

Nutrition Facts : Calories 308.4, Fat 25.6, SaturatedFat 5.8, Cholesterol 465, Sodium 200.3, Carbohydrate 2.9, Fiber 0.6, Sugar 1.1, Protein 16.4

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