Cheese and Tomato Omelette Recipe
French-style omelette with cheese and tomatoes is a quick dish that often appears on the table for breakfast or a light dinner. Unlike heavily fried scrambled eggs, a French omelette is delicate, slightly moist in the center, and only lightly browned on the outside. The addition of cheese and juicy tomatoes makes it filling yet still light.
This omelette combines the delicate, moist texture of the classic French technique with the comforting flavors of melted cheese and juicy cherry tomatoes, making it both simple and restaurant-worthy.
Chef's tips
Use a non-stick pan and don’t overheat the butter to keep the omelette soft and pale. Slightly undercook the center, as the residual heat will finish setting the eggs off the stove.
How to serve
Serve with crusty bread or toast and a small green salad. For a heartier meal, add a side of roasted vegetables or a few slices of avocado.
Ingredients
- eggs at room temperature - 4 pieces
- yellow cheese grated, well-melting - 60 g
- cherry tomatoes halved - 8 pieces
- butter for frying - 15 g
- milk optional, for a fluffier omelette - 2 tablespoons
- chives chopped - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Crack the eggs into a bowl, add the milk (if using), a pinch of salt and pepper. Beat with a fork or whisk for about 30–40 seconds, until the mixture is uniform and slightly frothy.
- Grate the cheese on a fine grater. Wash the cherry tomatoes and cut them in half.
- In a medium (preferably non-stick) pan, melt the butter over medium heat. When it starts to foam, spread it over the entire surface of the pan.
- Pour the egg mixture into the pan. For the first 20–30 seconds, gently lift the edges of the omelette with a spatula and tilt the pan so the runny egg flows underneath.
- When the top of the omelette starts to set slightly but is still a bit moist, sprinkle the cheese evenly over it and arrange the tomato halves on one half of the omelette, cut side up.
- Reduce the heat to low and cook for another 1–2 minutes, until the cheese starts to melt and the bottom of the omelette is lightly golden (you can gently check by lifting the edge with a spatula).
- Using a spatula, fold the omelette in half, covering the side with the tomatoes with the other half. Cook for about 30 seconds on each side if you want the eggs more set, or less if you prefer a moister omelette.
- Transfer the omelette to plates, sprinkle with chopped chives, and serve immediately.
Storage
No storage information available for this dish.
This is my go-to recipe when I want something warm and satisfying in under 15 minutes. The combination of melted cheese and sweet cherry tomatoes never disappoints, and it’s easy to adapt with whatever herbs or cheese you have on hand.
