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Omelette aux Tomates Recipe

French · Main course · 13 min total

A classic French omelette filled with juicy, herbed tomatoes. Simple yet elegant, perfect for a quick breakfast or light lunch.

Ingredients

• 2 large eggs
• 1 tablespoon unsalted butter
• 1 small ripe tomato, seeded and diced
• 1 tablespoon fresh parsley or chives, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. In a small bowl, whisk the eggs with a pinch of salt and pepper until frothy.
2. Heat an 8-inch nonstick skillet over medium heat and melt the butter, swirling to coat the pan.
3. Add the diced tomato to the pan and cook for 1 minute, stirring gently.
4. Pour the eggs over the tomatoes. Let cook undisturbed for about 20 seconds, then use a spatula to gently push cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges.
5. When the eggs are mostly set but still slightly runny on top, sprinkle the herbs over the surface.
6. Fold the omelette in half or into thirds and slide onto a plate. Serve immediately.

Tips

• For a softer omelette, cook over slightly lower heat.
• Add a sprinkle of grated cheese like Gruyère for extra flavor.
• Serve with a side salad or crusty bread.

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