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    Home » Eggs & Potatoes » Tomato Omelette

    Tomato Omelette

    First Published: Dec 15, 2021 · Modified: Mar 19, 2022 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    This tomato omelette is made special with an easy and delicious homemade tomato topping that you can make a day or two ahead and keep in your refrigerator. Quick, easy, and healthy breakfast!
    Jump to Recipe
    Folded tomato omelette covered with tomato topping and chopped green onion on a white plate with two forks with text overlay that says, "Fresh veggie tomato omelette."
    Overhead view of folded cheesy omelette covered with tomato topping on a white plate with two forks.
    Folded tomato omelette covered with tomato topping and chopped green onion on a white plate with two forks.
    The homemade tomato topping is what makes this omelette stand out from any other omelette you have tried before. You can even use it as a filling.

    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!

    Jump to:
    • ❤️ Reasons to Love This Recipe
    • 🍅 Ingredients
    • 📝 Instructions
    • 🥘 Substitutions
    • 💡 Variations
    • 🍳 Equipment
    • 🌡️ Storage
    • 💭 Top tips
    • Frequently Asked Questions
    • 🥚 Related Recipes
    • 📖 Recipe
    • 📚 References
    • 🛟 Food safety
    • 💬 Comments

    ❤️ 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.

    🍅 Ingredients

    Tomato Topping

    Tomato omelette topping ingredients
    • 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.

    Omelette

    Omelette ingredients
    • 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.

    📝 Instructions

    Tomato Topping

    Overhead view of butter melting in a saucepan
    Add the butter to a medium non-reactive saucepan (glass, stainless steel, or ceramic) and heat over medium heat.
    Overhead view of chopped red pepper and chopped onion in a saucepan
    Add the bell pepper and onion and cook, stirring often, until softened, about 5 minutes.
    Overhead view of green onion, garlic, red peppers, and chopped onion in a saucepan
    Add the green onion and garlic and cook 2 minutes longer.
    Overhead view of all ingredients plus diced tomato and seasonings in a saucepan
    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.

    Omelette

    Overhead view of eggs in a blender
    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.
    Overhead view of butter melting on a griddle
    Add 1 tablespoon of butter to a griddle or large non-stick skillet and heat over low-medium heat.
    Overhead view of eggs cooking on a griddle
    Lower heat to low and pour beaten eggs onto griddle or skillet. If using a skillet, it might be helpful to follow the method described in our California omelette post. Season with salt and pepper. Allow to cook until sides are beginning to set.
    Overhead view of omelette cooking on a griddle with shredded cheese on one side.
    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.
    Overhead view of folded omelette on a griddle
    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.

    Repeat for the second omelette.

    Click here to learn how to make this tomato omelet in a visual story.

    🥘 Substitutions

    • 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)
    Overhead view of folded cheesy omelette covered with tomato topping on a white plate with two forks.
    We decided to make our tomato omelette thin like a crepe and folded it into fourths for a different presentation. You can also try rolling it French style and use the topping as a filling!

    💡 Variations

    • 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.

    🍳 Equipment

    • 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.
    Folded omelette covered with tomato topping sitting on a white plate with two forks.

    🌡️ Storage

    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

    How many calories are in this tomato omelette?

    This is a hearty 3-egg omelette that contains approximately 568 calories. It's a meal in an of itself!

    What can I serve with this tomato omelette?

    A simple garden salad, toast with butter, or a small bowl of fresh fruit would be perfect with this omelette.

    Can I omit the cheese?

    Yes indeed. If omitting the cheese, we recommend using the topping as a filling for flavor.

    🥚 Related Recipes

    More omelette recipes to enjoy!

    • Loaded California omelette on a white plate with sliced avocado and a gold fork
      California Omelette
    • Front view of Greek omelette on a white plate with filling spilling out
      Greek Omelette
    • Close up overhead view of keto omelette on a white plate with a gold fork and avocado slices
      Keto Omelette
    • Vegetable omelette on a white plate with tomatoes, basil and a gold fork
      Vegetable Omelette

    See more egg recipes →

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    Folded omelette topped with tomato topping on a white plate with two forks

    Tomato Omelette

    Heavenly Home Cooking
    This tomato omelette is made special with an easy and delicious homemade tomato topping that you can make a day or two ahead and keep in your refrigerator. Quick, easy, and healthy breakfast!
    5 from 3 votes
    Print Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Breakfast, Brunch
    Cuisine French
    Servings 2 omelettes
    Calories 568 kcal

    Equipment

    Medium saucepan
    Griddle
    Large skillet
    Blender
    Medium bowl
    Wire whisk
    Heatproof spatula
    Prevent your screen from going dark

    Ingredients
     
     

    Tomato Topping

    • 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.

    Omelette

    • 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.

    Instructions
     

    Tomato Topping

    • 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

    Omelette

    • 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.

    Notes

    Storage
    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.
    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.

    Nutrition Facts

    Calories: 568kcal (28%)Carbohydrates: 12g (4%)Protein: 27g (54%)Fat: 46g (71%)Saturated Fat: 25g (156%)Polyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 643mg (214%)Sodium: 572mg (25%)Potassium: 454mg (13%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 3683IU (74%)Vitamin C: 81mg (98%)Calcium: 339mg (34%)Iron: 4mg (22%)

    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.

    Total Servings 2 omelettes
    Tried this recipe?Let us know how it was!

    📚 References

    This recipe came from Sarabeth's Good Morning Cookbook.

    🛟 Food safety

    • 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.

    See more guidelines at USDA.gov.

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    Comments

    1. Preston says

      December 15, 2021 at 2:22 pm

      5 stars
      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.

      Reply
      • Sandra says

        December 15, 2021 at 4:45 pm

        Thanks so much. I'm glad you enjoyed the omelette!

        Reply

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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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