For the food aficionado looking to elevate their breakfast game or the health-conscious individual scouting for a nutritious morning meal, the sun-dried tomato omelet is a delectable solution.
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Sun-Dried Tomato Omelet
This savory dish is a powerhouse, brimming with bold flavors and packing a dense nutritional punch. Whether you're a seasoned cook or just starting to experiment with flavors, mastering the art of a sun-dried tomato omelet will further cement your culinary prowess.
A sun-dried tomato omelet pairs harmoniously with a variety of dishes. For a sweeter side, consider a bowl of Fruit Salad with Lemon Dressing. For a heartier companion, Dijon and Pecan Asparagus can share the plate, introducing a smoky flavor and vibrant colors.
Ingredients
Serves: 1 Prep Time: 7 minutes Cook Time: 5 minutes
- 3 eggs
- 5 sun-dried tomatoes, cut into strips
- A bunch of fresh basil leaves, chopped
- Half a bunch of fresh flat-leaf parsley, chopped
- Cooking fat
- Sea salt and freshly ground black pepper to taste
How to Make Sun-Dried Tomato Omelet
Whisk the eggs with 1 tablespoon water in a bowl. Season to taste with sea salt and freshly ground black pepper.
Heat a non-stick skillet over a medium heat, add 1 tablespoon cooking fat and pour the egg mixture into the skillet.
Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.
When the omelet is set and begins to brown, sprinkle the sun-dried tomatoes, basil and parsley on top.
Fold the omelet in half and cook, covered, for another minute.
More Egg Recipes
If you love eggs as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Egg in a Jar
- Pickled Eggs
- Egg Drop Soup
- Egg and Avocado Salad
- Egg Fu Young
- One-Pan Egg and Vegetable Breakfast
- Egg and Vegetable Muffin Cups
📖 Recipe
Sun-Dried Tomato Omelet
Ingredients
- 3 eggs
- 5 sun-dried tomatoes cut into strips
- A bunch of fresh basil leaves chopped
- Half a bunch of fresh flat-leaf parsley chopped
- Cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Whisk the eggs with 1 tablespoon water in a bowl. Season to taste with sea salt and freshly ground black pepper.3 eggs, Sea salt and freshly ground black pepper to taste
- Heat a non-stick skillet over a medium heat, add 1 tablespoon cooking fat and pour the egg mixture into the skillet.Cooking fat
- Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.
- When the omelet is set and begins to brown, sprinkle the sun-dried tomatoes, basil and parsley on top.5 sun-dried tomatoes, Half a bunch of fresh flat-leaf parsley, A bunch of fresh basil leaves
- Fold the omelet in half and cook, covered, for another minute.
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