Teresa's Recipes
Savory Tomato and Onion Omelette
Transport your taste buds to the heart of a French bistro with this savory Tomato and Onion Omelette. This classic dish, known in France as an 'omelette aux tomates et oignons', combines caramelized onions and juicy tomatoes enrobed in a fluffy, golden omelette. Topped with a sprinkle of sharp Cheddar cheese and a flourish of fresh parsley, it's a beautifully balanced and satisfying start to any day.
Ingredients
- 2 tablespoons, finely chopped Fresh parsley
- 1/2 cup, grated Cheddar cheese
- 2 tablespoons Olive oil
- 1/4 teaspoon, freshly ground Black pepper
- 1/4 teaspoon Salt
- 1 medium, thinly sliced Onion
- 2 medium, diced Tomatoes
- 4 large Eggs
Dietary Notes
- Servings: 2
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 370
- Fat: 28g
- Carbs: 9g
- Protein: 20g
- Sodium: 710mg
- Sugar: 5g
Instructions
- In a medium-sized bowl, whisk together the eggs, salt, and freshly ground black pepper until well combined.
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the thinly sliced onion to the skillet. Cook, stirring occasionally, until the onions are browned and caramelized, about 5-7 minutes.
- Stir in the diced tomatoes. Continue to cook for an additional 2-3 minutes, until the tomatoes soften and release their juices.
- Pour the beaten egg mixture over the caramelized onions and tomatoes, ensuring the ingredients are evenly distributed.
- Cook the omelette for about 3-4 minutes, until the edges are set and the bottom is golden brown.
- Sprinkle the grated Cheddar cheese evenly over one half of the omelette.
- Using a spatula, gently fold the other half of the omelette over the cheese-covered half.
- Continue to cook for another 1-2 minutes, or until the cheese is melted and the omelette is cooked to your liking.
- Slide the omelette onto a plate, garnish with the chopped fresh parsley, and serve immediately.