Omelette With Fresh Tomatoes Recipes

TOMATO & BASIL OMELETTE

Steps:

• Pick the leaves off the basil and roughly tear them.
• Cut the cherry tomatoes in half on a chopping board.
• Crack the eggs into a mixing bowl.
• Add a tiny pinch of salt and pepper.
• Beat well with a fork until fully combined.
• Place a small non-stick frying pan on a low heat to warm up. Meanwhile...
• Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
• Carefully add the tomatoes and fry for 1 minute.
• Turn the heat down to low and sprinkle over the basil leaves.
• Carefully pour in the eggs, then tilt the pan to spread them out evenly.
• Using a fork, swirl the eggs around the pan a little.
• When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half - when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

HERB OMELETTE WITH FRIED TOMATOES

Steps:

• Heat the oil in a small non-stick frying pan, then cook the tomatoes cut-side down until starting to soften and colour. Meanwhile, beat the eggs with the herbs and plenty of freshly ground black pepper in a small bowl.
• Scoop the tomatoes from the pan and put them on two serving plates. Pour the egg mixture into the pan and stir gently with a wooden spoon so the egg that sets on the base of the pan moves to enable uncooked egg to flow into the space. Stop stirring when it's nearly cooked to allow it to set into an omelette. Cut into four and serve with the tomatoes.

TOMATO AND GREEN PEPPER OMELET

Steps:

• In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.

OMELETTE WITH FRESH TOMATOES

Steps:

• Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs.
• Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates.
• Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes.
• Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.

TOMATO OMELETTE

Steps:

• Whisk egg whites, water, pepper, and parsley flakes in a small bowl until frothy.
• Pour mixture into a small pan and distribute tomatoes evenly over top.
• Cook 10 minutes, or until edges are nice and crispy.
• Season with allspice and serve.
• Enjoy!

MELTING TOMATO & BASIL OMELETTE

Steps:

• Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.
• Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette. Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.