This Basil Omelette with tomato is a simple recipe that is a lovely change from basic scrambled eggs. With protein and vegetables, its the perfect breakfast. It doesn't require any special pans and is very adaptable to using other ingredients. Adding some delicious fresh basil to season it, this egg dish takes on a whole new flavor.
Salmon Quiche, Sausage Frittata and Asparagus and Ham Quiche are all delicious recipes to serve for breakfast, brunch or light supper.
Sometimes great recipes are born from needing to use up a particular ingredient. Not only is it fantastic to avoid food waste but you end up using something you might not have considered.
My overabundant crop of green and purple basil is a perfect example of how I created this omlet with basil. It grew like crazy this year; I think it was the combination of just the right amount of sun and water in this Florida heat. The purple basil is just slightly milder in flavor than the green but they are interchangeable in a recipe. I wish I had tried it before now since I have lots of breakfast recipes that use eggs and it is delicious and unexpected.
Ingredients
You will need the following ingredients to make an easy omlete with basil and tomato:
Ingredient Substitutions
- Vegetables: We are using jarred roasted red peppers and cherry tomatoes. Other choices might be asparagus, bell peppers, mushrooms, onions, spinach or zucchini. Try to cut vegetables in similar size and texture so that they cook at the same time.
- Meats: This recipe is vegetarian but you could easily add bacon, ham or sausage.
- Cheeses: Some people like to add cheese to an omelette. Cheddar, Mozzarella, Gruyere and feta are favorite. Just make sure not to use too much or it will ooze all over. Shredded cheeses allow for even melting.
How to make a Basil Omlette with tomato
Step 1: Heat skillet over medium, add butter and oil. Saute' tomatoes and red peppers
Step 2: Add the basil and cook for another minute.
Step 3: Whisk eggs, salt and pepper very well to combine.
Step 4: Pour into skillet, tilt pan to spread to the edges and let cook for approximately 1-2 minutes.
Step 5: As edges set up, slide spatula under omlette and gently lift a corner. If the eggs are somewhat set and not runny, you can fold it over.
Step 6: Use the spatula to fold half the egg mixture to meet the other half. Let it finish cooking for another minute or so.
Recipe Tips
- Make sure to whisk the eggs really well. This allows air into the eggs and ensures a nice, fluffy omelette.
- Use a pan where the eggs can spread out to cook properly. It's a case of too large, the omelette will be too thin and not fold over easily. Or if its too small, you will have a thicker omelette that will take longer to cook and may dry out.
- Omelettes taste best when served immediately.
Should I use water or milk in my omelette?
You can use either. Water and milk help to lighten and fluff the omelette. Milk adds some richness to the eggs.
Do I need to flip the omelette?
If you use a larger pan, the top of the eggs will set up and be fully cooked without flipping. But many people like the look or style of a folded omelette so it is a personal choice.
What to serve with an Omlette?
We served some frozen, defrosted berries with our breakfast. HINT, don't defrost them more than 30 minutes or so ahead of time or they will be mushy. I also didn't use the microwave, just room temperature. My husband could not tell they had been frozen. I have some grain and gluten free muffin and biscuit recipes that I sometimes serve with omelettes and quiches. You can serve these Rolls, Corn muffins or Bagels alongside.
Looking For some More Great Egg Dishes? Try these:
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Nutrition is an estimate from Nutrifox.com.
Basil Omelette with Tomato
- Prep Time: 3 minutes
- Cook Time: 6 minutes
- Total Time: 9 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: French
Description
This Basil Omelette with tomato is a simple recipe that is a lovely change from basic scrambled eggs. With protein and vegetables, its the perfect breakfast. It doesn't require any special pans and is very adaptable to using other ingredients. Adding some delicious fresh basil to season it, this egg dish takes on a whole new flavor.
Ingredients
- 2 extra large eggs, whisked well to combine well
- 1 tablespoon milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 10 leaves basil, finely chopped
- 3 cherry tomatoes, chopped
- 2 tablespoons roasted red pepper, chopped
- 2 teaspoons butter
Instructions
- Heat an 8 inch skillet over medium heat. Add butter and oil, swirl to coat pan.
- Saute' the chopped tomatoes and roasted red peppers for 1-2 minutes to soften.
- Add basil to pan and cook for another minute. Lower heat to low-medium
- Pour whisked eggs, salt and pepper to skillet and let cook for 2 minutes.
- As it cooks, you will see the edges set up and curl up slightly. Carefully slide a spatula under the edges of the omelette and lift up a bit to see if the egg mixture is still very runny. If the top is setting up and looks about ⅔ done, carefully flip half the omelette over to meet up with the other half. Lower heat to low if necessary, you want it to fully cook, not brown.
- Let cook for approximately 1 more minute.
- Slide off plate and Serve hot as soon as possible.
Notes
Make sure the eggs are whisked very well to allow air into the eggs. This makes them nice and fluffy.
The pan should be about 8 inches so that the omelette is not too thin or thick to allow even cooking.
You can reheat any leftovers for 30 seconds in the microwave. Or heat in a skillet on low just until warm.
Nutrition
- Serving Size: 1
- Calories: 224
- Sugar: 1.9g
- Sodium: 732mg
- Fat: 17g
- Carbohydrates: 3.1g
- Protein: 13.6g
- Cholesterol: 392mg
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