Recipes
Tomato Cheese Omelette
2025-08-17
A tomato and cheese omelette is one of the most reliable breakfasts there is — it comes together from ingredients you almost always have on hand and doesn’t require much skill. The trick to keeping it fluffy is not to rush it over high heat; cooking it covered on low heat lets the eggs set gently and evenly instead of turning rubbery.
Fresh tomatoes add a light tang and juiciness that balances out the richness of the melted cheese nicely. If the tomatoes are very juicy, it helps to pat the diced pieces dry with a paper towel first, or the omelette can end up a little watery.
This omelette takes well to variations: swap the hard cheese for mozzarella or a stretchy melting cheese for a gooier texture, or add sautéed onion, spinach, or a few slices of avocado alongside the tomato. It’s best served immediately, while the cheese is still warm and pulls apart in strands, alongside a slice of fresh bread or toast.
Ingredients
- 4 eggs
- 60 ml milk
- 1 large tomato
- 80 g hard cheese
- 1 tbsp butter
- salt and black pepper to taste
- fresh dill or parsley for serving
Instructions
- Whisk the eggs with milk, salt, and pepper until smooth.
- Dice the tomato into small cubes and let the excess juice drain off briefly.
- Grate the cheese on the large holes of a box grater.
- Melt the butter in a pan over medium heat.
- Pour in the egg mixture and cook for 1-2 minutes until the edges start to set.
- Scatter the tomato and half the cheese evenly over the top.
- Lower the heat, cover the pan, and cook for another 4-5 minutes until the eggs are set.
- Top with the remaining cheese and herbs, let it melt slightly, and serve right away.
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