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

Scale

2 extra large eggs, whisked well to combine well
1 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon black pepper
10 leaves basil, finely chopped
3 cherry tomatoes, chopped
2 tablespoons roasted red pepper, chopped
2 teaspoons butter

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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 2/3 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