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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!
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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!

What You’ll Love About 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, 1/2 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 1/4 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.
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    Folded omelette covered with tomato topping sitting on a white plate with two forks.

    Storage

    The omelettes are best eaten fresh the day you make them. However, if you do have leftovers, you may find the below tips helpful.

    • Refrigeration. If you have leftover omelette, allow it to cool completely at room temperature before refrigerating. Place the omelette in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out or absorbing odors from the fridge.
    • Separation. If you have extra tomato topping, store it separately from the omelette to maintain its texture and flavor. Store the topping in a sealed container in the refrigerator.
    • Reheating. When ready to enjoy the leftover omelette, reheat it gently in a skillet over low to medium heat until warmed through. You can also reheat it in the microwave in short intervals, flipping it halfway through, to ensure even heating.
    • Consumption. Consume the leftover omelette within 2-3 days for the best taste and texture. While it may still be safe to eat after this time, the quality may deteriorate.
    • Freezing (Optional). While omelettes can be frozen, they may lose some texture and flavor upon thawing. If you choose to freeze the omelette, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight freezer-safe container. Label with the date and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
    • Topping Storage. If you have extra tomato topping, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a saucepan on the stove or in the microwave before serving.

    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.
    • Keep it moist. Avoid overcooking the omelette to prevent it from becoming dry. Cook until the eggs are just set but still slightly moist in the center.
    • Use Fresh Ingredients. Fresh, ripe tomatoes and high-quality eggs can make a significant difference in the flavor of your omelette. Choose firm, ripe tomatoes and fresh eggs for the best results.
    • Prep ingredients in advance. Preparing your ingredients ahead of time can streamline the cooking process. Chop vegetables, shred cheese, and mince garlic before you start cooking to save time.
    • Garnish with Fresh Herbs. Fresh herbs like chopped chives, parsley, or basil add a burst of flavor and freshness to the finished omelette. Sprinkle them over the top just before serving.
    • Serve Immediately. Omelettes are best enjoyed hot off the skillet. Serve your Tomato Omelette immediately with a side salad, toast, or crusty bread for a satisfying meal.

    FAQs

    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.

    Related Recipes

    More omelette recipes to enjoy!

    See more egg recipes →

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    Tomato Omelette

    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!
    Print Recipe Save Rate
    Folded omelette topped with tomato topping on a white plate with two forks
    Prep Time:15 minutes
    Cook Time:25 minutes
    Total Time:40 minutes

    Equipment

    Medium saucepan
    Griddle
    Large skillet
    Blender
    Medium bowl
    Wire whisk
    Heatproof spatula

    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.
    US Customary – Metric

    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

    Calories: 568kcal | Carbohydrates: 12g | Protein: 27g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 643mg | Sodium: 572mg | Potassium: 454mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3683IU | Vitamin C: 81mg | Calcium: 339mg | Iron: 4mg
    Servings: 2 omelettes
    Calories: 568kcal
    Author: Sandra

    References

    This recipe came from Sarabeth’s Good Morning Cookbook.

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    Sandra
    5 from 3 votes (2 ratings without comment)

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    2 Comments

    1. 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