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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
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Brunch
Cuisine French
Servings 2 omelettes
Calories 568 kcal

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
  • 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
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