Classics are classic for a reason. Sometimes all you need is ten minutes to make the perfect meal. This classic, summery omelet is packed with nutrient-dense ingredients, protein to keep you full, delicious tomatoes and melted cheese. Plus, it’s ready in ten minutes. What more could you want?
By using green onions instead of regular onions or even shallots, you don’t have to worry about that under-cooked onion taste in your omelet. The tomatoes and green onions only sauté for about 2 minutes, meaning this version is also quicker than if you used shallots or onions. Breakfast is served.
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Cooktop Cove
Easy Tomato Omelet
1
5 minutes
5 minutes
10 minutes
Cooking spray
½ cup cherry tomatoes, finely chopped
¼ cup green onion, chopped
3 eggs
1 tablespoon milk
¼ cup cheese of choice, shredded
Salt and pepper, to taste
Place a medium non-stick skillet over a medium-high hea greased with the cooking spray. Add the tomatoes and green onion and sauté until just softening, about 2 minutes. Transfer to a bowl and return the skillet to the heat. Add the remaining olive oil.
In a medium bowl, beat together the eggs and milk until smooth and almost frothy.
Pour the eggs into the hot skillet. Let them sit until the very edges of the eggs start to turn opaque.
Using a rubber spatula, push the edges of the eggs in towards the center, then tilt the pan until the un-cooked egg is spread out to the edges of the skillet.
Continue this process until the base of the omelet is firm and only the top still slightly runny (about 2 minutes), then add the tomatoes, green onion, and cheese.
Cover the skillet with a lid and cook about 30 seconds, or until the cheese starts to melt, then uncover and fold the omelet in half.
Transfer the omelet to a plate, season with salt and pepper, and serve.
