Omelette with tomato and cheese
A soft and fluffy omelette with juicy tomatoes, melted cheese and fresh herbs. Perfect for breakfast, lunch, brunch or a quick and delicious dinner.
Omelette with tomato and cheese is a simple classic that can be made quickly with just a few ingredients. The eggs are whisked with milk or cream, seasoned with salt and pepper and cooked gently in the pan until the omelette is soft, light and creamy.
The filling consists of fresh tomatoes and grated cheese, giving the omelette juiciness, flavour and a deliciously melted centre. You can use mozzarella for a mild and creamy omelette, cheddar for more depth or emmental for a rounded, nutty flavour.
For this recipe, an ONYX COOKWARE™ frying pan is ideal because it distributes heat evenly and makes it easier to cook the omelette gently without burning it. You can also use a chef's knife to cut the tomatoes and a walnut chopping board as a stable work surface.
Tip: Cook the omelette over low to medium heat. This gives you a soft and juicy omelette, allowing the eggs to set slowly and the cheese to melt without the bottom becoming too dark.
Recipe for omelette with tomato and cheese
Serves: 4
Preparation: approx. 10 min.
Cooking time: approx. 8-10 min.
Total time: approx. 20 min.
Ingredients for omelette with tomato and cheese
Serves 4 · Ready in approx. 20 minutes
A simple omelette with eggs, tomatoes, cheese and fresh herbs that delivers plenty of flavour in little time.
Omelette
Filling
Garnish and serving
Method
Prepare the egg mixture
- Crack the eggs into a bowl and add milk or cream.
- Beat the egg mixture with a whisk until smooth and slightly frothy.
- Season with salt and freshly ground pepper.
- Dice the tomatoes, or halve the cherry tomatoes if using them instead.
Cook the omelette
- Heat a pan over medium heat and add butter or olive oil.
- Make sure the pan is coated with fat so the omelette does not stick.
- Pour the egg mixture into the pan and cook over low to medium heat.
- Use a spatula to gently push the egg mixture towards the centre of the pan, allowing the uncooked egg to flow towards the edges.
Add the filling and serve
- When the omelette starts to set but is still slightly moist on top, sprinkle the tomatoes and grated cheese over half of the omelette.
- Gently fold the other half of the omelette over the filling.
- Cook the omelette for another 1-2 minutes until the cheese starts to melt and the eggs are cooked.
- Gently slide the omelette onto a plate.
- Sprinkle with freshly chopped basil or chives, if desired.
- Serve immediately with bread and a green salad.
Tips for the best omelette
Use low to medium heat. Excessive heat can dry out the bottom of the omelette before the top has time to set.
Whisk the eggs thoroughly with milk or cream. This gives the omelette a more even texture and makes it fluffier.
Add the filling while the omelette is still slightly moist on top. This allows the filling to warm through and the cheese to melt without drying out the omelette.
Use a flexible spatula to fold the omelette. This makes it easier to fold it neatly without breaking it.
Frequently asked questions about omelette with tomato and cheese
Here you will find answers to the most common questions about omelettes, making it easier to get a soft, fluffy and tasty omelette every time.
How do you make a fluffy omelette?
A fluffy omelette starts with a well-whisked egg mixture. Whisking eggs with a little milk or cream creates a smoother, lighter texture.
It is also important to cook the omelette over low to medium heat. This allows the eggs to set slowly without the omelette becoming dry or burnt on the bottom.
Which cheese is best for an omelette?
Mozzarella gives you a mild and creamy omelette, cheddar adds more flavour, and emmental adds a rounded, slightly nutty flavour.
You can also mix several types of cheese if you want both good melting qualities and greater depth of flavour.
Can you use cherry tomatoes instead of regular tomatoes?
Yes, cherry tomatoes work really well in omelettes. They often have a sweeter, more concentrated flavour than large tomatoes.
Halve them before adding them to the omelette so they warm through and release a little juice without making the omelette too wet.
Can omelette with tomato and cheese be made in advance?
An omelette tastes best served immediately, while it is still warm, soft and juicy.
However, you can prepare the filling in advance by cutting the tomatoes, grating the cheese and chopping the herbs, making the cooking itself quick.
Variations on omelette with tomato and cheese
This omelette is made with tomato and cheese, but it can easily be varied to suit your taste and the season. Try adding spinach, mushrooms, spring onions, peppers or a little chilli for extra flavour.
You can also make the omelette more substantial with ham, salmon, potatoes or leftover vegetables from dinner. This makes an omelette an obvious choice when you want to make something quickly and avoid food waste.
Serving
Serve the omelette immediately while it is warm, soft and filled with melted cheese. Sprinkle with fresh basil or chives for extra freshness and colour.
Omelette with tomato and cheese goes perfectly with good bread and a green salad. It works as a quick breakfast, easy lunch, brunch dish or light dinner.
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