This Tomato Omelette is an easy, healthy breakfast recipe packed with summer flavors from juicy pan-fried cherry tomatoes, basil, and Parmesan cheese.
If you love your eggs for breakfast, or you are looking for a fancy brunch, this omelette with tomato basil is a must-try.
I never run out of ideas to fill my classic omelette recipes with flavorsome ingredients.
When spring is around the corner, this fresh filling is perfect with your morning eggs.
This tomato basil omelette is pure heaven, packed with Italian flavors and juicy sweet cherry tomatoes.
What’s A Tomato Omelette?
A tomato omelet is an omelette filled with roasted or pan-fried tomatoes, cheese, and herbs.
It’s a delicious breakfast for egg and tomato lovers.
How To Make A Tomato Omelette
This tomato omelette takes about 15 minutes to make, and it’s a healthy high-protein breakfast to start the day.
The ingredients you need to make a delicious tomato omelette are:
- Large Eggs – I prefer pasture-raised free-range eggs.
- Olive Oil – Pick your favorite flavor. I like light-flavored extra-virgin olive oil for this recipe.
- Cherry Tomatoes
- Basil Leaves
- Parmesan Cheese
First, crack eggs in a mixing bowl, add salt and pepper, and using a fork, beat the egg.
Set aside in the fridge while cooking the omelette filling.
Cooking The Tomato Filling
Warm a non-stick frying pan over medium heat with olive oil. Add the whole cherry tomatoes and crushed garlic.
Stir, then cover, reduce heat, and cook until the tomato skin bursts out and turns golden brown.
Remove the omelette from the pan and set it aside on a plate covered with a piece of foil to keep warm.
Cooking The Omelette
Now, rub the nonstick skillet with absorbent paper to clean it roughly. No need to change the pan or clean it under water.
Add the remaining olive oil, and tilt the pan to spread the oil all over the surface.
Then, pour the beaten eggs from the previous step, and cook it for 2 to 3 minutes until the sides are set and dry out.
The side of the omelette should start to lift from the sides of the pan while the center still looks like uncooked eggs.
Push the side of the omelette with a rubber spatula or wooden spoon to let the uncooked eggs run under, and keep cooking until the center of the omelette is half-cooked.
Add Omelette Toppings
Now, add half the Parmesan cheese to one half of the omelette, top it with the cooked tomatoes, and add the remaining Parmesan cheese.
Sprinkle some finely chopped fresh basil leaves or whole tiny basil leaves.
Fold the omelette in half, and cook until the cheese has fully melted.
Serve the tomato omelette with a drizzle of balsamic reduction. This adds a sweet and sour flavor, almost like a Caprese salad.
The best sides to this tomato omelette are some roasted vegetables or toasted bread. We love some:
- Oven-Roasted Potatoes
- Roasted Zucchini – This goes so well with the tomato flavors for a summer breakfast.
- English Muffins
- Toasted Whole Bread
Adding Flavors To Omelette
You can add variations to this tomato omelette recipe, changing herbs, cheese, and filling.
For example, you can swap:
- Parmesan Cheese for freshly grated mozzarella cheese, Emmental cheese, or cheddar cheese.
- Basil for coriander leaves, parsley, dill, or spring onions.
- Add Onions – Stir fry 1/2 a small sliced onion before adding the cherry tomatoes to the pan. You can use red onion for a sweet flavor, brown onion, or even shallots for a French touch!
- Spices – Add a pinch of cayenne pepper, red chili powder or chili flakes, green chilies, or ground pepper to make your omelet spicy.
- Add Other Veggies like mushrooms or spinach to make a veg omelette. Stir fry these vegetables at the same time you add the tomatoes.
- Fresh Herbs – You can stir one tablespoon of finely chopped fresh herbs in the egg batter before cooking.
- Adding Flavors – Stir in 1/2 teaspoon of cumin, turmeric, garam masala, ginger, or paprika to the beaten eggs for flavors.
If you have some food allergies, here are some ideas to replace ingredients and still enjoy this tasty tomato omelette recipe.
- Gluten-Free – Make sure the balsamic reduction is wheat free. Otherwise, all the remaining ingredients in this recipe are free from gluten.
- Dairy-Free – You can use a dairy-free cheese you love or skip the cheese and add a teaspoon of nutritional yeast to the beaten egg to add a cheesy flavor without using dairy.
- Garlic Swap – You can use 1/2 teaspoon of garlic powder or no garlic at all.
- Basil-Free – Basil pairs so well with tomatoes, but if you don’t have some try flat Italian Parsley, coriander leaves, or dill.
Frequently Asked Questions
Below are my answers to your most common questions about this recipe:
Whole tomatoes are less sweet and juicier than cheery tomatoes. As a result, it won’t add the same taste and texture to the tomato omelette.
I recommend chopping the whole tomato in cubes, discarding the center juicy part, then cooking the diced tomatoes in olive oil and garlic.
A tomato omelette often refers to an eggless omelette, an Indian recipe made from Besan flour instead of eggs and flavors with tomato paste or tomato ketchup.
However, an omelette is a French dish made from beaten eggs. A tomato omelette in most parts of the world is a classic egg omelette filled with tomatoes.
Adding watery ingredients to the beaten eggs will make the omelette less firm and runny. You can stir 1-2 tablespoons of canned tomatoes per egg used in the omelette recipe. If you add more, the omelette won’t firm up nicely.
A tomato omelette made from eggs and cherry tomatoes is a low-carb breakfast, suitable for diabetics looking for fewer carbs in the morning.
However, if the tomato omelette is made from chickpea flour, the carbs are way higher and not diabetes-friendly.
Omelets are one of the best diabetes-friendly breakfasts ever as they are made from high-protein, low-carbs ingredients: eggs, butter, or olive oil.
The filling is the part that can sometimes be less diabetic-friendly.
Make sure you make your omelette with diabetes-friendly fillings like ham, bacon, cheese, mushrooms, or lots of green vegetables.
More Omelette Recipes
I love omelettes for breakfast and have so many more omelette recipes for you.
Want My Kitchen Equipment?
- 2 large Eggs beaten
- ¼ teaspoon Salt divided
- ⅛ teaspoon Ground Pepper
- 2 teaspoons Olive Oil
- 1 teaspoon Butter
- 2 teaspoons Olive Oil
- 2 Garlic Cloves crushed
- 1 cup Cherry Tomatoes whole
- ⅛ teaspoon Salt
- ⅓ cup Grated Parmesan freshly grated, divided
- 8 fresh Basil Leaves
To serve – optional
- 1 teaspoon Balsamic Reduction
- In a bowl, crack eggs, add salt and pepper, and use a fork to beat evenly. Refrigerate while cooking the omelette filling.
- In a non-stick skillet, warm olive oil over medium heat.
- Add whole cherry tomatoes, and garlic, stir, then reduce heat, cover, and cook for a few minutes. Remove the lid once in a while to shake the tomatoes. Stop cooking when the tomato skins are wilted and lightly brown.
- Remove the tomatoes from the skillet and set them aside on a plate, and cover them with a piece of foil to keep them warm.
- Use a piece of absorbent paper to rub the pan and clean it.
- Add the remaining olive oil and butter, warm over medium-high heat, and tilt the pan to spread evenly on the surfaces.
- When the oil and butter are warm, add the beaten eggs.
- Tilt the pan again to spread the egg mixture all over the pan and return over medium heat.
- When the sides of the omelette start to dry out, use a rubber spatula to push the omelette side to the center and let the uncooked eggs from the middle run under and cook.
- Cook until the middle of the omelette starts to set.
- Sprinkle the half Parmesan on one half of the omelette, then top with cooked tomatoes, and add the remaining Parmesan on top with fresh basil leaves.
- Fold the omelette, and reduce to low-medium heat until Parmesan cheese is melted.
- Serve with extra fresh basil and a drizzle of balsamic reduction.
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Cooking Method:One Pan
Preparation:Under 20 MinutesUnder 30 Minutes
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