Teresa's Recipes
Tomato and Goat Cheese Omelette
Indulge in a delightful morning treat with this Tomato and Goat Cheese Omelette, where the freshness of juicy tomatoes meets the creamy tang of goat cheese. This vibrant dish is a celebration of flavors, making breakfast not just a meal, but a culinary experience. With fragrant basil adding an aromatic touch, this omelette is perfect for a cozy brunch or a quick yet satisfying breakfast any day of the week. The omelette originates from France, where it has been a staple in many kitchens, showcasing the beauty of simple ingredients prepared with care.
Ingredients
- 4 large Eggs
- 1 tablespoon Butter
- to taste Salt
- to taste Black pepper
- 2 tablespoons, chopped Fresh basil
- 1/4 cup, crumbled Goat cheese
- 1 cup, diced Tomatoes
Dietary Notes
- Servings: 2
- Dish Type: Breakfast
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Calories: 250
- Fat: 20g
- Carbs: 5g
- Protein: 12g
- Sodium: 300mg
- Sugar: 3g
Instructions
- In a medium bowl, whisk the eggs until well beaten. Season with salt and pepper to taste.
- Heat the butter in a non-stick skillet over medium heat until melted and bubbly.
- Pour the beaten eggs into the skillet and let them cook undisturbed for about 1 minute, or until the edges start to set.
- Sprinkle the diced tomatoes, crumbled goat cheese, and chopped basil evenly over one half of the omelette.
- Using a spatula, carefully fold the other half of the omelette over the filling, creating a half-moon shape.
- Cook for an additional 1-2 minutes, or until the cheese is melted and the omelette is cooked through but still tender.
- Slide the omelette onto a plate and serve hot, garnished with extra basil if desired.
Tips
- For a spicier kick, add a pinch of red pepper flakes to the egg mixture.
- Try using sun-dried tomatoes for a richer flavor if fresh tomatoes are not available.
- Serve with a side of crusty bread or a mixed green salad for a complete meal.