Why not make yourself a great omelette! This Cherry Tomato Breakfast Omelette is filled with goodness. Pan sautéed cherry tomatoes and peppers and then topped with fresh parmesan and chives is one to keep in your recipe book for weekend mornings.
So how’s summer going so far? Well, we’re just over a week in and I feel like it hasn’t really started. For some reason this year I haven’t found my summer fever. I’m sure it will turn up, I am just hoping before the sun sets on August and I find myself rushing into September. Surely not, fingers crossed.
In the meantime I have been making o list of all the food I want to make this summer. This list is growing by the second and I haven’t made a dent it yet. Still cooking a few new things here and there but nothing so far from my rapidly growing list.
As for today, I have an omelette.
I don’t have a whole lot of omelettes on the blog, and in fact, I hardly make omelettes. Possibly because nobody in my house eats them. Well my son seems to like them if they are filled with chopped sausage and loads of sharp cheddar. But that’s about it. So, if I make them, I am generally the only person to eat it. Which means it will generally become my breakfast, lunch and dinner all in one day. Then I’m usually done for a few months before I need to make another one.
However, I do love omelettes. I find them far more satisfying that anything like toast, cereal, fruit, smoothies, or any other breakfast foods. Must be all that protein. Whatever it is, I think they are a great way to get your fill of lots of goodness to start the day fueled and ready. Breakfast muffins like my Bell Pepper & Egg Muffins are great too!
- This is an open faced omelette which makes it even easier. You don’t have to worry about flipping it and it turning into a mess. We like easy.
- You may need to add a little more butter to the pan after you take the vegetables out. If you see the pan isn’t greased enough, just add a bit more butter before adding the eggs.
- A way to ensure you don’t end up with a runny omelette, is to put a lid on it for the last few minutes of cooking before you add the cheese. This will prevent heat loss and cook the eggs at the top as well as the bottom of the pan. This is optional and sometimes I do it this way and other times I don’t bother.
- For best results, serve this as soon as it’s cooked. Otherwise, you risk eating rubbery eggs. Not so great. Apart from that all pretty straight forward.
Happy omelette making!
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Get the recipe!
Cherry Tomato Breakfast Omelette
- 4 Eggs
- 4 Tablespoons milk
- 1/2 Cup parmesan cheese grated
- 1 Cup cherry tomatoes halved
- 1/4 Cup red peppers diced
- 1/4 Cup green peppers diced
- 1/4 Cup yellow peppers diced
- 1 Spring onion finely chopped
- 1 Tablespoon butter
- Fresh chopped chives
- In a deep sided skillet, add the butter until melted. Add peppers and cook until soft, about 5 minutes or so. Add cherry tomatoes and cook for a further 5 minutes. Remove from pan and set aside.
- Whisk eggs with milk and add the salt and pepper. In the reserved pan, pour in the egg mixture. Evenly spread over the vegetables. Cook the omelette, gently lifting the edges as it cooks and tipping the pan from side to side to spread out the eggs.
- After about 10 minutes it should be almost cooked. Add spring onions, chives and parmesan cheese. Let the cheese melt for 1-2 minutes and serve immediately.