An omelette is an excellent main dish for a hearty, uplifting breakfast. You can throw whatever you like into yours. I had a couple of tomatoes that were on their way out, so I decided to use one as the focus of this omelette.
You will need:
- oil (if you’re not using a nonstick pan)
- 1 tomato
- cheddar cheese
If your pan is not non-stick, add a bit of oil to it (my pan is non-stick and I still used oil — not really necessary). Set the pan to a low to medium-low heat.
Meanwhile, crack your eggs into a bowl.
Beat them together, then add some salt and pepper.
Carefully cut the stem from the top of your tomato, then dice the entire thing into small pieces.
Likewise, cut your cheese into a number of small cubes.
Add your eggs to the pan and let them settle in.
Now, before the tomato and cheese are added, you need to give the eggs some time to solidify. Temporarily covering the pan with a lid will allow the eggs to cook a little more quickly and evenly.
Notice how now the clear patches in the egg have turned white. That’s a good sign that we’re ready to roll:
Carefully, lightly drop your tomato and cheese onto the egg. Keep them together, on one side. This will make it easier to flip and close the omelette later.
Season your filling with some salt and pepper, and a little bit of basil. Don’t use too much basil, or your omelette will just taste like basil. A light sprinkling will do.
Now we’re ready for the flip! Test the sides of your omelette to see if they are solid. If it looks good, work your spatula under the empty half of the omelette as far as you can. Carefully lift and flip the empty half onto the filling. Don’t be afraid to grab a fork or a second spatula if you think it’ll help.
Mine didn’t quite go far enough, and I was left with a little lip. I was able to adjust it afterward. Don’t worry if it’s not perfect.
Season, with some salt and pepper, the underside of the omelette that you just exposed.
Give the whole thing a minute or two to warm and firm up a little more, then flip the whole thing. This second flip should be a little easier.
Again, season the underside. I used a little bit of paprika for colour.
Take the omelette off the heat before it cooks too much. When it comes to scrambled eggs or omelettes, if you see any brown they are probably cooked too much. This one would have looked nicer if I hadn’t used the unnecessary olive oil. Regardless, it was delicious.
Best of luck!