Easy Tomato Omelette

Ingredients

• 3eggs
• 1 largetomato, sliced lengthways
• to tastesalt
• to tasteblack pepper
• 60 ml (¼ cup)baby spinach, chopped
• 30–45 ml (2–3 tbsp)feta cheese, crumbled
• a splasholive oil

Instructions

1. 1

   Slice the tomato

   On a chopping board, use a sharp knife to slice the tomato lengthways.

2. 2

   Season the eggs

   Crack two eggs into a bowl and season with salt and black pepper to taste.

3. 3

   Whisk until frothy

   Whisk the eggs until blended and slightly frothy.

4. 4

   Brown the tomato

   Heat a splash of olive oil in a pan over low to medium heat. Add the tomato and cook for 2–3 minutes, until lightly browned.

5. 5

   Add the garlic

   Turn the tomato over, sprinkle in the chopped garlic and cook for about 30 seconds.

6. 6

   Pour in the eggs

   Pour the beaten eggs into the pan and spread them evenly.

7. 7

   Add the toppings

   Scatter the spinach over the eggs, then add the crumbled feta. Cover the pan and cook for 3–5 minutes, until the omelette is nearly set.

8. 8

   Fold and finish

   Carefully fold one half of the omelette over the other. Cook for another 2–3 minutes, until fully cooked through.

9. 9

   Serve the omelette

   Gently slide the omelette onto a plate and serve with a fresh salad or a spoonful of Easy Tomato Relish.

What is a tomato omelette?

A tomato omelette is an egg dish cooked with tomato, here finished with spinach and feta. Omelettes are found in many food traditions, and this version brings together familiar ingredients for a quick breakfast or brunch.

Cooking the tomato first gives it a little colour before the eggs go in. The spinach and salty feta add contrast to the soft egg.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 13g protein, 7g carbs, 18g fat.

The eggs provide most of the protein, while the eggs, feta and olive oil contribute much of the fat. The tomato and spinach supply some of the carbohydrates, with feta adding further flavour and richness. Serve with a fresh salad to add more vegetables alongside the omelette.

Prepare the ingredients

Tomato: Slice it lengthways as directed so the pieces can brown in the pan before the egg mixture is added.

Spinach and feta: Chop the spinach and crumble the feta ahead of time; the omelette cooks quickly once the eggs are in the pan.

Keep the heat gentle

A low to medium heat gives the tomato time to brown without scorching. Once the eggs are added, moderate heat helps them set without turning the underside tough too quickly.

Use a pan with a lid so the top cooks as well as the base while the omelette is covered.

Look for the right texture

Before folding, the omelette should be nearly set, as the method describes. The centre may still look slightly soft, but it should not be liquid.

After folding, cook for the stated 2–3 minutes until fully cooked through. Slide it gently onto the plate to help keep its shape.

Time the stages

Brown the tomato for 2–3 minutes, then give the garlic about 30 seconds in the pan. Add the egg and toppings promptly so the tomato does not spend too long cooking alone.

The covered stage takes 3–5 minutes, followed by another 2–3 minutes after folding. The exact time can vary with the pan and hob.

Choose a simple side

A fresh salad makes a crisp contrast to the soft omelette. The recipe also suggests serving it with a spoonful of Easy Tomato Relish.

Serve it as soon as it is cooked, while the eggs are tender and the feta is still warm.

Recipe notes & tips

• Prepare the chopped spinach and crumbled feta before heating the pan.
• Keep the heat low to medium while browning the tomato.
• Cover the pan during the 3–5 minute setting stage.
• Check that the omelette is nearly set before folding it.
• Slide the cooked omelette gently onto the plate to keep it intact.

Variations

• Add herbs: Scatter chopped fresh parsley or chives over the finished omelette.
• Use another cheese: Swap the feta for a similarly crumbly cheese if preferred.
• Add extra greens: Increase the spinach for a greener filling.
• Serve with relish: Add a spoonful of Easy Tomato Relish at the table.
• Make it a meal: Pair the omelette with a fresh salad.

Common mistakes to avoid

• Using high heat: The base can brown too quickly; keep the pan at low to medium heat.
• Adding toppings too early: Wait until the eggs are in the pan so the spinach and feta sit on top as directed.
• Skipping the lid: Cover the pan during the setting stage to help the top cook.
• Folding too soon: Wait until the omelette is nearly set so it is less likely to break.
• Cooking past doneness: Check after the final 2–3 minutes to avoid drying out the eggs.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan over low heat until hot throughout; the texture is best when freshly made.

Frequently asked questions