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.
It turns out that eggs and cherry tomatoes do go really well together. If you’ve ever had a tomato omelette, you know what I mean. This omelette was a great breakfast and I’ll be making it again and again.
What’s This Omelette like
- Open faced – This isn’t a folded omelette, it’s open faced like a Frittata just like shown below.
- High in protein – Omelettes are high in protein because of the egg volume. So, it’s a great way to star your day.
- Delicious flavour – the sauteed cherry tomatoes and parmesan cheese give it a great flavour.
Ingredients To Make This Tomato Omelette
- Dairy and eggs – eggs, milk, parmesan cheese and butter
- Fresh – cherry tomatoes, peppers, spring onion and chives
- Seasonings – Salt and pepper
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Instructions
- Sautee cherry tomatoes – 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.
- Add egg mixture – 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.
- Finish omelette – 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.
Recipe Tip and Notes
- 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.
- Add extra butter if needed – 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 – 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.
- Serve this as soon as it’s cooked – Otherwise, you risk eating rubbery eggs. Not so great. Apart from that all pretty straight forward.
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Frequently Asked Questions
Yes you can use other types of tomatoes. Heriloom would be a great choice for this recipe for a cooking tomato variety. You can dice them up. Avoid beefsteak or salad tomatoes.
Omelettes are best served fresh. Although you can reheat it, it won’t be at it’s best consistency. I recommend making it fresh when you are going to serve it.
Get the recipe!
Cherry Tomato Breakfast Omelette
Ingredients
- 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
- Salt
- Pepper
Instructions
- 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.
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