Omelette with Tomato and Cheese Filling
A tasty, filling omelette with tomatoes is practically the perfect breakfast. It’s no accident that eggs with ham are part of the classic English breakfast. Fried eggs for breakfast are always the right call, and it’s a shame some people ignore them.
When I read recipes for omelettes from cuisines around the world, what I like most is that almost none of them tell you to beat the eggs with a mixer. The generally accepted definition of an omelette is lightly beaten eggs fried in a pan.
Strictly speaking, an omelette is a dish of French cuisine, made without milk, water, flour and the like. French cooks consider the ability to make an omelette the beginning of mastery. As an acquaintance of mine says, it’s first grade, second quarter.
The French omelette is fried in butter until one side is golden and the other has set. Only then is the omelette rolled up, or more rarely folded like an envelope, and served while still hot. While frying, the pan must stay uncovered, otherwise the omelette will turn fluffy, which is not allowed.
Cuisines around the world almost all have their own omelettes. For example, the Italian frittata, the Bulgarian stuffed omelette (I really love this dish), and the Italian omelette with mozzarella baked in the oven. In world cuisines, omelettes are a logical extension of fried eggs.
But an omelette made from chicken eggs is always delicious, just like an omelette with mushrooms, and above all it’s quick, an ideal morning meal.
Let’s forget for a second that a classic omelette has no milk and nothing else in it, and make an omelette with tomatoes and cheese, adding a few herbs. It’s simple.
Ingredients
1 serving
Step-by-step recipe
Eggs with milk
When you are going to make an omelette with tomatoes, you need to understand that the eggs must be absolutely fresh. Ideally, they should be laid the day before by a backyard hen. But that’s a dream. Buy fresh table eggs with a sell-by period of no more than a week.
Break the eggs into a deep bowl, add a little salt and pour in half a cup of cold milk (100 ml).
By cold I mean room temperature, not straight after boiling, otherwise the whites will simply curdle.
Frying the omelette
Heat the vegetable oil in a frying pan and let it warm up. Reduce the heat to medium-low.
Gently beat the milk and eggs with an ordinary fork until the mixture is uniform. You don’t need to try too hard, just mix the eggs and milk well, which is easy.
Pour the milk and egg mixture into the pan and add pepper. From here on, try not to touch the omelette, it will fry on its own.
Tomato and cheese filling
You can scald the tomato with boiling water and remove the skin and seeds. But to keep things simple, just cut the tomato into thin slices.
Arrange the tomato slices on half of the omelette. The other half should stay empty. I recommend not putting the filling right at the edge of the omelette, leave a 2-3 cm strip around the edge.
Chop the dill, just the sprigs without the coarse stems, very finely and scatter it over the tomatoes.
Keep frying the omelette with tomatoes for another 1-2 mins.
Sprinkle the omelette with finely grated Parmesan.
Folding and serving
After 1-2 mins, as soon as the cheese has melted a little, fold the omelette in half with the filling inside.
Fry the folded omelette with tomatoes for 2-3 mins.
Then flip the omelette to the other side and fry for the same amount of time.
Serve the omelette with tomatoes hot, transferred to a plate. Sprinkle with fresh herbs, preferably parsley, and, if you like, serve it with sliced fresh vegetables, toasted bread and a little homemade mustard.
Calories and macros
740 kcal
Serving ≈ 390 g
- Protein41 g23% of kcal
- Fat58 g71% of kcal
- Carbs11 g6% of kcal
100 g190 kcalProtein 10.6 gFat 14.9 gCarbs 2.8 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.
To Get It Right
If the omelette burns or falls apart
The omelette should not burn, so control the temperature and keep the heat below medium. A plate helps you flip it in one piece: slide the omelette onto it, cover with another plate, flip, and slide it back into the pan with the other side down.
Fluffy or flat
The French omelette is fried in an open pan, otherwise it turns fluffy. If you want a fluffy omelette with tomatoes, cover the pan with a lid.
With sausage, ham or onion
Sliced sausage or ham can be lightly fried and arranged together with the tomatoes. It’s better to fry onion until soft beforehand, because raw onion won’t have time to cook in the omelette.
More omelettes
- Envelope omelette with mushrooms, tomatoes and cheese
- Omelette with mushrooms and onion
- Sunny-side-up eggs on fried tomato slices with cheese
- Mish-mash: Bulgarian eggs with tomatoes and feta
Have your own trick for this recipe?
Egg and pancake ringsAliExpress
Oil sprayerAliExpress
Pull chopper for garlic and onionAliExpress
Kitchen scale up to 5 kgAliExpress
Vegetable chopper with handleAliExpress
Measuring cups and spoonsAliExpressQuestions and answers
How long should you fry an omelette with tomatoes and cheese?
About 8-10 minutes: 1-2 minutes after adding the tomatoes, another 1-2 after the cheese, then 2-3 minutes on each side once folded.
Do you need to beat the eggs for an omelette with a mixer?
No. An omelette is lightly beaten eggs: just mix them with the milk using a fork until uniform.
How much milk do you need for 3 eggs?
Half a cup, 100 ml. If there is too much milk, the whites don’t set and the omelette falls apart.
Can you make an omelette with tomatoes without milk?
Yes, a classic French omelette is made exactly that way, without milk and without anything else. Here is the classic omelette without milk.
Can you make an omelette with tomatoes in the oven?
Yes, but that is already a different dish, a frittata. Try the oven omelette with mozzarella and tomatoes.
Which cheese is best for an omelette with tomatoes?
The recipe uses finely grated Parmesan: it melts quickly and adds flavor. Any other hard cheese that melts well will also work.