This Tomato Basil Omelet is a quick and tasty breakfast that packs fresh flavors. With juicy tomatoes and fragrant basil, it’s a delicious way to start your day!
You won’t believe how easy it is to whip up! Just crack some eggs, add your goodies, and cook. I love putting this on a toasted bagel—so good! 🍳🥯
Key Ingredients & Substitutions
Eggs: Large eggs are essential for a fluffy omelet, but you can use medium or even egg whites if you’re avoiding yolks. Just keep in mind that the texture will differ without the yolks!
Tomatoes: Fresh tomatoes add a juicy burst of flavor. Cherry or grape tomatoes are great, but if they aren’t available, use diced Roma or even canned tomatoes in a pinch.
Basil: Fresh basil gives an aromatic touch. If you don’t have fresh, dried basil can work (just use less, about 1 teaspoon). Keep in mind that the flavor will be milder with dried.
Cheese: Mozzarella is my favorite for its meltiness, but feel free to substitute with feta for a tangy twist or cheddar for a sharper taste.
Butter vs. Olive Oil: I often use butter for a rich flavor. However, olive oil is a great option for a lighter version, and it’s perfect for a healthier alternative!
How Can You Make a Fluffy Omelet?
Making a light and fluffy omelet can be tricky, but a few tips can help! First, beat the eggs until they’re frothy—this adds air for fluffiness. Adding a splash of milk or cream will also help make your eggs tender and soft.
- Heat your skillet over medium heat—not too hot! This prevents the eggs from cooking too fast and being rubbery.
- Swirl the pan with butter or oil to ensure even coating, which helps with cooking.
- Cook the eggs gently; if you see them starting to set, add your fillings on one side and fold carefully. This keeps the omelet fluffy!
- Don’t overcook! A minute after adding fillings is usually just enough to melt the cheese without drying out the eggs.
How to Make a Delicious Tomato Basil Omelet
Ingredients You’ll Need:
- 3 large eggs
- Salt and black pepper, to taste
- 1 tablespoon butter or olive oil
- 1/4 cup fresh tomatoes, chopped or quartered (cherry or grape tomatoes work well)
- 2 tablespoons fresh basil leaves, chopped (plus extra for garnish)
- 1/4 cup shredded mozzarella cheese (or your favorite melting cheese)
- Optional: a splash of milk or cream (1 tablespoon) for fluffier eggs
How Much Time Will You Need?
This tasty Tomato Basil Omelet takes about 10 minutes to prepare and cook. It’s a quick breakfast that’s easy to whip up for busy mornings or leisurely weekends! You can enjoy it with toast or a side salad for a complete meal.
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
Start by cracking the 3 large eggs into a bowl. Season with a pinch of salt and black pepper, and if you want a fluffier omelet, add the splash of milk or cream. Whisk the eggs together until they are well combined and slightly frothy. This will help incorporate air for a fluffier texture.
2. Heat the Pan:
Place a non-stick skillet on medium heat. Add the tablespoon of butter or olive oil to the pan and let it melt, swirling it around to coat the bottom evenly.
3. Cook the Eggs:
Pour the beaten egg mixture into the pan, making sure to swirl it around so it covers the entire surface. As the eggs start to set (after about 1 minute), sprinkle the chopped basil evenly on top, allowing the aromatic flavor to infuse the eggs.
4. Add Tomatoes and Cheese:
When the eggs are mostly cooked but still a little runny on top (this usually takes about 2 minutes), add the chopped tomatoes and the shredded cheese to one half of the omelet. This creates a delicious filling that melts beautifully.
5. Fold and Finish Cooking:
Now, carefully fold the omelet in half over the filling using a spatula. Let it cook for another minute or so, just until the cheese is melted and the eggs are fully cooked, but still moist and tender.
6. Serve and Garnish:
Slide the omelet onto a plate and add a few extra fresh basil leaves on top for garnish. If you like, you can drizzle some hot sauce or your favorite dressing over it for an extra kick. Enjoy your meal!
Now you’re all set to create a fresh, flavorful Tomato Basil Omelet. Perfect for any meal of the day! 🥳
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! Using egg whites will create a lighter omelet with fewer calories. Just use about 6 egg whites to replace the 3 whole eggs. Keep in mind the texture will be slightly different, but it will still be delicious!
Can I Prep This Omelet the Night Before?
While omelets are best enjoyed fresh, you can prepare the fillings in advance. Chop the tomatoes and basil, and refrigerate them in an airtight container. In the morning, whip up the omelet quickly—it only takes a few minutes!
How Should I Store Leftover Omelet?
If you have any leftovers, let the omelet cool, then wrap it tightly in plastic wrap or store it in an airtight container in the fridge for up to 2 days. To reheat, warm it gently in the microwave or in a skillet over low heat, adding a little extra cheese if desired!
Can I Add Other Vegetables or Ingredients?
Definitely! Feel free to include other veggies like spinach, bell peppers, or onions. Just make sure to sauté them first for better flavor and texture. You can also add meats like ham or bacon for an extra protein kick!
