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Cherry Tomato Breakfast Omelette

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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.

Cherry Tomato Breakfast Omelette

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.
Cherry Tomato Breakfast Omelette

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.

Cherry Tomato Breakfast Omelette

Instructions

  1. 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.
  2. 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.
  3. 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.
Cherry Tomato Breakfast Omelette

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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Cherry Tomato Breakfast Omelette

Frequently Asked Questions

Can I use different types of tomatoes for this recipe?

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.

Can I make this omelette in advance?

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.


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Cherry Tomato Breakfast Omelette

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch
Cuisine: French, North American
Keyword: eggs, tomatoes
Servings: 2 servings
Calories: 322kcal
Author: Julia Pinney

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.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Cherry Tomato Breakfast Omelette
Amount Per Serving (1 serving)
Calories 322 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Cholesterol 362mg121%
Sodium 599mg26%
Potassium 458mg13%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 22g44%
Vitamin A 2007IU40%
Vitamin C 91mg110%
Calcium 387mg39%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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By on July 3rd, 2018
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