Omelette With Tomatoes Recipe With Cooking Video Instructions
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I’ll show you the omelette with tomatoes recipe in this post.
I like to prepare a delicious frittata with tomatoes for breakfast or brunch.
I really like the fragrant basil in combination with tomatoes.
This egg with tomatoes, basil and cheese tastes particularly delicious, I promise!
Look over my shoulder while I’m cooking, I’ve added a cooking video for you!
I wish you good luck!
Table of Contents
1. Recipe Omelette With Tomatoes
Here you will find the step-by-step instructions.
Have fun and good luck!
You can send me cooking questions at the bottom of the page using the comment function.
Omelette With Tomatoes And Basil
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 15 Min.
Easy instructions for preparing tomato omelette.
|1/2||Pieces||onions (or a shallot)|
|black ground pepper|
Wash, halve or quarter the cherry tomatoes.
Cut out the green stems.
Sprinkle the tomatoes with salt, pepper and sugar and leave to marinate briefly.
Heat the omelet pan over medium-high.
Put some oil in the pan.
Fry and caramelize the prepared tomatoes.
Optionally, you can add diced shallots or diced onions:
Finely dice the onion or shallot and add to the pan with the prepared tomatoes.
Reduce the heat and give the tomatoes and diced shallots some time to flavor.
Reserve some basil leaves for decoration.
Finely chop the remaining basil with a sharp knife.
Finely grate the parmesan or pecorino and set aside.
Crack the eggs into a bowl, season with salt and pepper and mix with a fork.
Add the finely chopped basil and some cheese and stir.
Put the eggs in the pan, beating at first, then let the egg set and push it to one side in a crescent shape.
Turn the omelette skillfully once, continue cooking briefly, season again with salt and pepper, then arrange on warm plates.
Preparation tip: If the omelet breaks when you turn it, it’s not a broken leg.
Simply push the egg together again, finish cooking and serve.
The more “healthy” vegetables you add, the more unstable the omelet will be in terms of shape.
2. Calories and Nutritional Values
3. Select And Prepare Tomatoes For the Omelette
I like to use cocktail tomatoes myself. Depending on their origin, these are very tasty.
You can also prepare diced tomatoes from large tomatoes and use them for the omelette.
When it should go fast:
Cut the cocktail tomatoes into quarters, season the tomatoes with salt, pepper and some brown sugar, baste the tomatoes with some olive oil and let the tomatoes ripen in flavor for about 10 minutes.
Briefly sauté the prepared tomatoes in the pan, caramelizing them slightly – that’s pure, brilliant taste!Preparation tip for the tomatoes from chef Thomas Sixt
Prepare large tomatoes as shown below.
Fry the diced tomatoes only briefly (sauté), you can cook halved or quartered cocktail tomatoes longer (see recipe and video)
When your tomatoes are ready, you can move on to the cheese and basil.
Alternatively, you can prepare your tomato omelette with the cocktail tomatoes as shown in the video.
This is even faster and tastes fantastically delicious!
4. Which Cheese Goes Well With the Tomatoes Omelette
The trick to making an omelette with cheese is to add the cheese right to the egg.
The cheese in the omelette then melts, the cheese on the outside browns deliciously and tastes wonderful.
In general, grated cheese melts faster, which is very important for the omelet preparation. Please grate the cheese as finely as possible.
I like to use Edam, Emmental, mountain cheese, Parmesan or Pecorino for my cheese omelet.
The cheese types Edam, Emmental, mountain cheese, Parmesan or Pecorino are ideal for the cheese omelet. Parmesan is more Italian!Matching omelette cheeses Tip from chef Thomas Sixt
5. Matching Herbs To the Omelette With Tomatoes
I use fresh basil in this recipe.
You can also use fresh parsley, chives, lovage (maggi herb) or thyme.
Frozen herbs or herbal mixtures are also suitable and save you additional time.
You can use dried or frozen herbs if you don’t have fresh ones on hand.
Use dried herbs sparingly, they develop a strong taste.
Fresh herbs, frozen herbs or dried herbs from the spice rack give your omelette a great taste!Herbs ingredient tip from chef Thomas Sixt for your fine breakfast egg
6. More Ideas For Your Kitchen
Comments, Cooking Questions and Answers
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