Teresa's Recipes
Tomato and Cucumber Omelet
Experience a burst of freshness in every bite with this Tomato and Cucumber Omelet. A perfect blend of juicy tomatoes, crisp cucumbers, and delicate eggs, this omelet offers a refreshing twist to your traditional breakfast or brunch. Originating from the Mediterranean region, where tomatoes, cucumbers, and olive oil are staple ingredients, this dish brings a touch of the Mediterranean diet right to your plate.
Ingredients
- 2 tablespoons Olive oil
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
- 1 tablespoon, finely chopped Fresh parsley
- 1/4 cup, diced Red onion
- 1/2 cup, diced Cucumber
- 1/2 cup, diced Tomato
- 3, large Eggs
Dietary Notes
- Servings: 2
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 220
- Fat: 15g
- Carbs: 8g
- Protein: 12g
- Sodium: 420mg
- Sugar: 4g
Instructions
- In a large bowl, whisk together the eggs, salt, and pepper until well combined.
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the diced tomato, cucumber, and red onion to the skillet. Saute for 2-3 minutes until the vegetables are slightly softened.
- Pour the whisked eggs evenly over the vegetables in the skillet, and reduce the heat to low.
- Cook the omelet for 3-4 minutes, gently lifting the edges with a spatula to allow the uncooked eggs to flow underneath.
- Once the eggs are almost set, sprinkle the chopped parsley over the omelet.
- Carefully fold the omelet in half, and cook for another 1-2 minutes until the eggs are fully cooked.
- Slide the omelet onto a plate, cut it in half, and serve hot. Enjoy this Mediterranean delight!
Tips
- For a more robust flavor, you can add a sprinkle of feta cheese or a drizzle of tzatziki sauce.
- Ensure to cook the omelet on low heat after adding the eggs to prevent it from burning.
- For a vegan option, use a non-dairy egg substitute.