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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.
Servings: 2
Ingredients
- Olive oil
- 2 tablespoons
- Salt
- 1/2 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
- Fresh parsley
- 1 tablespoon, finely chopped
- Red onion
- 1/4 cup, diced
- Cucumber
- 1/2 cup, diced
- Tomato
- 1/2 cup, diced
- Eggs
- 3, large
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!
Dietary Information
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
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