BASIL & CHERRY TOMATO OMELETTE RECIPE
Basil & Cherry Tomato Omelette Recipe is a fresh take on regular omelettes.The classic combination of tomatoes & basil gives a new life to the breakfast omelette. Basil & Cherry Tomato Omelette Recipe can be served for brunch on a weekend as well. Serve Basil & Cherry Tomato Omelette Recipe along with Bread Toast Recipe and Apple Almond Date Smoothie Recipe for busy morning breakfast. If you like this recipe, try more recipes like Egg White Omelette Recipe With Spinach Herb & Cheese Mushroom Omelette Recipe Mexican Style Omelette With Avocado Dressing Recipe
Provided by Garima Gautam
Time 15m
Yield Makes: 1 Servings
Number Of Ingredients 6
Steps:
- To begin making Basil & Cherry Tomato Omelette Recipe, tear the fresh basil leaves roughly. Next, cut the cherry tomatoes in half and keep them aside.
- Crack the eggs into a mixing bowl. Now add salt and pepper into the eggs & beat well with a fork until fully combined.
- Next place a small non-stick frying pan or skillet on a low heat to warm up.
- Add 1/2 tablespoon of olive oil to the pan and turn the heat up to high.
- Add the cherry tomatoes into the heated pan and fry for 1 minute. Turn the heat down to low and sprinkle over the basil leaves. Carefully pour in the eggs, then tilt the pan to spread them out evenly. Using a fork, swirl the eggs around the pan a little.
- Now pour in the eggs, then tilt the pan to spread them out evenly. Using a fork, swirl the eggs around the pan a little.
- Cover it for few seconds and then turn off the heat.
- Serve Basil & Cherry Tomato Omelette Recipe along with Bread Toast Recipe and Apple Almond Date Smoothie Recipe for busy morning breakfast
TOMATO & BASIL OMELETTE
The classic combination of tomato and basil makes this simple omelette really sing.
Provided by Jamie Oliver
Categories Breakfast Eggs Tomato Cheap & cheerful Family one-pan recipes Meals for one
Time 25m
Yield 1
Number Of Ingredients 4
Steps:
- Pick the leaves off the basil and roughly tear them.
- Cut the cherry tomatoes in half on a chopping board.
- Crack the eggs into a mixing bowl.
- Add a tiny pinch of salt and pepper.
- Beat well with a fork until fully combined.
- Place a small non-stick frying pan on a low heat to warm up. Meanwhile...
- Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
- Carefully add the tomatoes and fry for 1 minute.
- Turn the heat down to low and sprinkle over the basil leaves.
- Carefully pour in the eggs, then tilt the pan to spread them out evenly.
- Using a fork, swirl the eggs around the pan a little.
- When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half - when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
Nutrition Facts : Calories 230 calories, Fat 19.2 g fat, SaturatedFat 4.3 g saturated fat, Protein 14.6 g protein, Carbohydrate 1.4 g carbohydrate, Sugar 1.4 g sugar, Sodium 0.92 g salt, Fiber 0.4 g fibre
CHERRY TOMATO AND HERB OMELETTE
Make and share this Cherry Tomato and Herb Omelette recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 14m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine all the ingredients, except the sour cream.
- Heat a small nonstick skillet(or omelette pan) and pour in olive oil. Swirl pan to coat with the oil.
- Heat the broiler.
- Pour half the egg mixture into the skillet and cook until set underneath, about 1-2 minutes. Lift sides of omelette with a spatula to check doneness.
- Place the pan under the broiler and cook until omelette is golden on top, about 2 minutes (watch carefully!).
- Fold omelette in half and remove to serving plate.
- Repeat with remaining mixture.
- Top each with sour cream. Garnish with parsley. Enjoy!
Nutrition Facts : Calories 356.1, Fat 30.4, SaturatedFat 12.5, Cholesterol 469, Sodium 205.5, Carbohydrate 6.8, Fiber 1.4, Sugar 3.5, Protein 14.6
TOMATO AND BASIL OMELETTE
Make and share this Tomato and Basil Omelette recipe from Food.com.
Provided by littlemafia
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut each tomato in half and squeeze lightly to press out the seeds and juice. Chop the flesh coarsely and place in a saucepan with 2 tbsps of the olive oil and the bay leaf.
- Cook over a brisk heat for 15-30 minutes until all the moisture has evaporated and the mixture has dried out, almost to a paste. Set aside to cool slightly.
- Meanwhile pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil. Break in the eggs, season wth salt and pepper and beat with a fork. Add the tomato and mix well.
- Heat a frying pan over a high heat and add the remaining olive oil, swirling it round the pan. Add the egg mixture and cook, stirring continuosly with a fork in a circular motion, until the eggs have set evenly but are still creamy.
- Leave the pan over the heat undisturbed for 30 seconds to brown the bottom. Remove it from the heat, turn out of the pan onto a plate and serve with some black Nice olives.
EASY TOMATO OMELETTE
Steps:
- Wash the tomatoes (and spring onions or chili if you're using them) and chop into small pieces.
- Heat half the oil in a pan and fry the tomatoes for about 2 minutes. Set aside. Clean the pan with a tissue.
- Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
- Heat the rest of the oil in a pan (non-stick if possible) on low to medium heat. Use paper to wipe the oil around a little (or an oil spray if you have it).
- Pour the egg mix into the pan
- Using a spatula, ruffle the omelette so it doesn't stick. As you create gaps tilt the pan so the liquid fills the spaces.
- Let it cook for about 2 minutes and...
- Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the tomatoes and basil (and cheese, spring onions or chili if you're using them).
- Fold the empty half of the omelette on top of the other.
- Slide it onto a plate - the heat from closing the omelette will finish cooking the inside.
Nutrition Facts : Calories 345 kcal, Carbohydrate 11 g, Protein 23 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 373 mg, Sodium 1632 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving
MELTING TOMATO & BASIL OMELETTE
Simple and ready in just 10 minutes
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.
- Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette. Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.
Nutrition Facts : Calories 360 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.72 milligram of sodium
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