Teresa's Recipes
Sundried Tomato and Basil Omelette
Savor the taste of the Mediterranean with this delightful omelette. Bursting with the tangy flavor of sun-dried tomatoes, the freshness of basil, and the comforting warmth of melted Parmesan cheese, it brings a touch of sophistication to your breakfast table. This is a classic Italian-inspired dish, reminiscent of the vibrant flavors and colors of a sunny Tuscan morning.
Ingredients
- 1/4 cup, freshly grated Parmesan cheese
- 2 tablespoons Olive oil
- 1/4 teaspoon, freshly ground Black pepper
- 1/4 teaspoon Salt
- 1/4 cup, finely chopped Fresh basil
- 1/4 cup, finely chopped Sun-dried tomatoes
- 4, large Eggs
Dietary Notes
- Servings: 2
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 300
- Fat: 20g
- Carbs: 8g
- Protein: 21g
- Sodium: 500mg
- Sugar: 3g
Instructions
- In a medium bowl, whisk together the eggs until yolks and whites are fully combined.
- Add the finely chopped sun-dried tomatoes, fresh basil, salt, and black pepper to the eggs and mix well.
- Heat the olive oil in a non-stick skillet over medium heat until it shimmers.
- Pour the egg mixture into the hot skillet and cook for 2-3 minutes, or until the edges start to set.
- Using a spatula, gently lift the edges of the omelette and tilt the skillet, allowing the uncooked egg mixture to flow towards the edges.
- Sprinkle the freshly grated Parmesan cheese evenly over one half of the omelette.
- Fold the other half of the omelette over the cheese-filled half.
- Cook for another 2-3 minutes, or until the cheese is melted and the omelette is cooked to your desired doneness.
- Carefully slide the cooked omelette onto a warm plate and serve immediately.
Tips
- For an extra burst of flavor, you can add a pinch of garlic powder to the egg mixture before cooking.
- This omelette pairs well with a fresh green salad or a side of roasted vegetables.
- For a vegan option, substitute the eggs with a chickpea flour batter and the Parmesan with a vegan cheese of your choice.