Easy Recipes
Tomato and Cheese Omelet
Ingredients
Method
Preparation
- Slice the tomato into thin rounds and set aside.
- In a mixing bowl, beat the eggs with the cream until well combined. Season with salt and pepper to taste.
Cooking
- Heat vegetable oil in a non-stick skillet over medium heat until shimmering.
- Add spring onions, parsley, and diced bell pepper to the skillet. Sauté for about 2-3 minutes until the vegetables are slightly softened.
- Pour the egg mixture over the sautéed vegetables in the pan, ensuring it spreads evenly.
- Sprinkle shredded Gouda and Cheddar cheeses over the eggs.
- Reduce the heat to low and cover the skillet. Cook for about 10-15 minutes, or until the eggs are set and the cheese has melted.
- Just before serving, sprinkle fresh dill over the top for an aromatic finish.
- Serve hot, either folded or flat, with a side of toasted bread or a light salad.
Notes
Whisk the eggs vigorously to incorporate air for fluffiness. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat.