Dishfunctional Designs: My Favorite Summer Omelette: Cheesy Tomato Omelette

Saturday, July 10, 2021

My Favorite Summer Omelette: Cheesy Tomato Omelette

What's better in the summer than fresh homegrown tomatoes? Not much else if you asked me! I love them in homemade BLT's with lots of real mayo and pepper, and I also love them in a breakfast omelette.

Never made one before? Omelettes don't have to be intimidating - they're actually easy to make and you can also be creative with what additions of fillings you use.

My favorite omelette right now is a cheesy tomato version, one I like to call my summer omelette. Sauté some fresh veggies - I use tomatoes, onion, and peppers (I add fresh jalapeño for a little bit of heat) add a bit of cheese if you're a cheese lover, and you will be rewarded with the most delicious breakfast ever- I promise.

Ingredients:

2 large eggs

a generous splash of milk (about 5 T. milk)

Fresh ground black pepper

Salt
1/4 t. crushed dried oregano

1 small fresh tomato, chopped

1/2 jalapeño pepper, chopped

1/4 chopped red, orange, or yellow pepper (optional)

1/4 of a small onion, chopped (about 1/4 c raw)

1 ounce sliced cheese of your choice (cheddar or Monterey jack work great)

1/2 t. butter

cooking spray

frypan with lid

Directions:

Chop the tomato, onion, and peppers. I don't seed my jalapeños, because, why bother add them if you're going to remove the heat? I use them because I love the heat, so if you don't, then remove some of the seeds or skip them completely.

Spray a small frypan with cooking spray and sauté the veggies until soft.

Prepare the egg mixture: in a bowl add the two eggs, milk, oregano, and a generous twist or two of fresh ground pepper and salt. Whisk together well until completely blended.

Slice the cheese and set aside. Heat your frypan on medium heat and add the butter and allow to melt and spread over the bottom and sides of pan (use a spatula to help spread the butter if needed.) Once the butter starts to brown it is time to add the eggs to the pan.

Carefully pour the egg mixture into the hot pan and reduce the heat to medium low. Allow the egg to cook. Don't turn up the heat or you will overcook your eggs. Instead, add the lid to the pan to help the top of the eggs cook. Check occasionally for doneness with a fork. There should be no liquid eggs on top once they are cooked through. If you are in a hurry, you can use a large spatula to flip the eggs over in one fell swoop, but they should be mostly cooked before you attempt this!

Next add your cooked veggies to one half of the omelette, then add the cheese.

Fold the other side of the omelette over the veggies and cheese and allow cheese to melt for a minute. Use a spatula to slide the omelette from the pan to your serving plate. Top with additional ground black pepper and serve!