This tomato omelette may seem humble, but it packs a powerful flavor punch due to the homemade tomato topping that is easier to make than you think. It's also vegetarian like our vegetable, California, and Greek omelettes.
My husband and I have been trying to get more protein into our diet, and this is a great way to do it. You can make the topping ahead and keep it in your fridge. The omelette itself is very easy to make and takes just a few minutes. I'm sure you will love this one!
❤️ Reasons to Love This Recipe
- The homemade tomato sauce gives it a ton of flavor, and the sauce can be made ahead! You can use it as a topping, filling, or both! It's great on scrambled eggs too!
- It's quick. Less than 45 minutes is all it takes to have this hearty omelette on the table.
- It's easy. Despite what you might think, omelettes are quite easy to make once you learn the best technique.
- This is a high protein meal that will keep you satisfied for hours. You will have the energy to tackle whatever is on your plate this morning.
- 2 tablespoons butter. Used for cooking the vegetables.
- 1 medium red bell pepper. Cored, seeded, and cut into ⅛ inch wide strips.
- 1 small onion. White or yellow. Finely chopped.
- 1 medium green onion. Finely chopped.
- 1 medium garlic clove. Minced. You can buy pre-minced garlic. It's usually found in the produce section of your grocery store. If using pre-minced garlic, ½ teaspoon equals 1 clove.
- 1 14.5 oz can diced tomatoes.
- ⅓ cup water.
- 1 tablespoon olive oil. Extra virgin.
- 1 teaspoon Italian seasoning. If you don't have Italian seasoning you can substitute ¼ teaspoon each of dried thyme, basil, oregano, and rosemary. You can also sub 2 teaspoons of fresh oregano.
- 1 teaspoon granulated sugar. Adds a little sweetness and flavor.
- Salt and pepper to taste.
- 6 large eggs.
- 2 tablespoons butter. For griddle or skillet.
- ½ cup Monterey Jack cheese. Shredded. You can substitute gouda, fontina, colby, or cheddar.
- Salt and pepper to taste.
- Fresh chives. Chopped for garnish. You can also use chopped green onion.
Bring to a slow boil, then reduce the heat to low and simmer until slightly thickened, about 15 minutes. Cover to keep warm and set aside.
Repeat for the second omelette.
Click here to learn how to make this tomato omelet in a visual story.
- Cheese - As mentioned above, you can substitute gouda, fontina, colby, or cheddar.
- Fresh tomatoes - If you would prefer not to use canned tomatoes, you can substitute 2 cups of fresh chopped tomatoes. (source)
- Vegan - for a vegan version follow The Edgy Veg's vegan omelet recipe. Make the tomato topping as instructed but substitute olive oil for the butter.
- Spicy - Chop 1 or 2 jalapeño peppers and stir them into the topping with the bell pepper. For more spice, add red pepper flakes to taste.
- Meat lovers - Feel free to add in cooked bacon, sausage, or ham with the cheese.
- Medium saucepan. Because of the acidic ingredients in the topping, it's best to use a non-reactive pan (glass, stainless steel, or ceramic).
- Griddle. Not necessary if using a skillet.
- Large skillet. Not necessary if using a griddle.
- Blender. Not necessary if using a medium bowl and whisk.
- Medium bowl. Not necessary if using a blender.
- Wire whisk. Not necessary if using a blender.
- Heatproof spatula.
The tomato topping can be made ahead and stored in an airtight container in your refrigerator for up to a week.
The omelettes are best served fresh the day you make them.
💭 Top tips
To cook the eggs on a griddle, keep the heat low, wait for the edges to set, then gently lift the edges with a heatproof spatula, and tilt the cooked egg just slightly to allow the uncooked egg to run back onto the griddle. Repeat around the perimeter of the egg.
To cook the eggs on a skillet, follow the same method, but after lifting the cooked egg, tilt the skillet to allow uncooked egg to run back onto the hot skillet. Our California Omelette post contains photos of this technique in action.
Frequently Asked Questions
This is a hearty 3-egg omelette that contains approximately 568 calories. It's a meal in an of itself!
A simple garden salad, toast with butter, or a small bowl of fresh fruit would be perfect with this omelette.
Yes indeed. If omitting the cheese, we recommend using the topping as a filling for flavor.
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- 2 tablespoons butter
- 1 medium red bell pepper Cored, seeded, and cut into ⅛ inch wide strips
- 1 small onion White or yellow. Finely chopped.
- 1 medium green onion Finely chopped.
- 1 medium garlic clove Minced.
- 1 14.5 oz can diced tomatoes
- ⅓ cup water
- 1 tablespoon olive oil Extra virgin.
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- salt and pepper To taste.
- 6 large eggs
- 2 tablespoons butter For griddle or skillet.
- ½ cup Monterey Jack cheese Shredded.
- salt and pepper To taste.
- fresh chives Chopped for garnish.
- Add the butter to a medium non-reactive (glass, stainless steel, or ceramic) saucepan and heat over medium heat.2 tablespoons butter
- Add the bell pepper and onion and cook, stirring often, until softened, about 5 minutes.1 medium red bell pepper, 1 small onion
- Add the green onion and garlic and cook 2 minutes longer.1 medium green onion, 1 medium garlic clove
- Stir in the tomatoes, water, oil, Italian seasoning, sugar, salt, and pepper.Bring to a slow boil, then reduce the heat to low and simmer until slightly thickened, about 15 minutes. Cover to keep warm and set aside.1 14.5 oz can diced tomatoes, ⅓ cup water, 1 teaspoon Italian seasoning, 1 teaspoon granulated sugar, salt and pepper, 1 tablespoon olive oil
- Crack 3 eggs into a blender and blend on low for 30 seconds. Alternatively, crack the eggs into a medium bowl and whisk vigorously until combined and foamy, about 30 seconds to 1 minute. Set aside.6 large eggs
- Add 1 tablespoon of butter to a griddle or large non-stick skillet and heat over low-medium heat.2 tablespoons butter
- Lower heat to low and pour beaten eggs onto griddle or skillet. Season with salt and pepper. Allow to cook until sides are beginning to set.salt and pepper
- Use a heatproof spatula to gently lift and push the egg toward the center of the skillet, tilt the skillet to allow the uncooked egg to pour onto the pan, release the egg to close the gap.Repeat around the perimeter of the egg as necessary to cook any runny egg that remains.
- Add ½ of the cheese to one side of the egg. Allow to cook for about a minute. You can also add part of the topping at this step.½ cup Monterey Jack cheese
- Use the spatula to lift the side of the egg that is not topped with cheese and fold it over the cheese.Use the spatula to quickly flip the omelette to cook the other side. Cook until lightly browned.Remove to a plate and top with some of the tomato topping. Garnish with chopped chives.Repeat all steps with remaining eggs, butter, and cheese.fresh chives
- Repeat all steps for the second omelette.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This recipe came from Sarabeth's Good Morning Cookbook.
- Cook to a minimum temperature of 160 °F (71 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
If a picture is worth a thousand words then this omelette should take first place. The light thin whipped eggs taste great! Add the tomato topping and you have something really special.
Thanks so much. I'm glad you enjoyed the omelette!