Made By Emily
Breakfast

Tomato and Cheese Omelet

Delicious Tomato and Cheese Omelet ready to be served for breakfast.

Ingredients

  • 1 large tomato (225 g), sliced thin
  • 1 tablespoon (15 ml) vegetable oil
  • 4 large eggs
  • 2 tablespoons (30 ml) cream
  • Salt and pepper to taste
  • 2 tablespoons (30 g) spring onions, chopped
  • 2 tablespoons (30 g) fresh parsley, chopped
  • 1 small bell pepper (about 100 g), diced
  • 100 g Gouda cheese, shredded
  • 100 g Cheddar cheese, shredded
  • 1 tablespoon (5 g) fresh dill, for garnish

Instructions

  1. Begin by slicing the tomato into thin rounds and set them aside.
  2. In a mixing bowl, beat the eggs with the cream until well combined. Season with salt and pepper to taste.
  3. Heat the vegetable oil in a non-stick skillet over medium heat until shimmering.
  4. Add the spring onions, parsley, and diced bell pepper to the skillet. Sauté for about 2-3 minutes until the vegetables are slightly softened.
  5. Pour the egg mixture over the sautéed vegetables in the pan, ensuring it spreads evenly.
  6. Sprinkle the shredded Gouda and Cheddar cheeses over the eggs.
  7. Reduce the heat to low and cover the skillet. Cook for about 10-15 minutes, or until the eggs are set and the cheese has melted. Avoid the temptation to crank up the heat; it can lead to a rubbery omelet.
  8. Just before serving, sprinkle fresh dill over the top for an aromatic finish.
  9. Serve hot, either folded or flat, with a side of toasted bread or a light salad.

Recipe Notes

  • Whisk the eggs vigorously to incorporate air, making the omelet fluffier.
  • Use a non-stick skillet to prevent sticking and ensure easy flipping.
  • Don’t rush the cooking process; low and slow yields the best texture.

Nutrition Estimate

Calories: 330

Protein: 22 g

Carbohydrates: 6 g

Fat: 25 g