Omelette aux tomates séchées et basilic – omelette with sun-dried tomatoes and basil Recipe
This French omelette with sun-dried tomatoes and fresh basil is a quick yet very aromatic breakfast or dinner dish. In France, omelettes often appear on the table not only in the morning but also as a light warm meal with salad. Sun-dried tomatoes add intense flavour and basil brings freshness, turning simple eggs into a little bistro on a plate.
This omelette combines the richness of melted cheese with the intense flavour of sun-dried tomatoes and the freshness of basil, creating a bistro-style meal in just a few minutes. It’s simple enough for everyday cooking yet feels special enough to serve to guests.
Chef's tips
Use a small non-stick pan so the omelette has the right thickness and cooks evenly. Don’t overfill it with toppings – a modest amount of cheese and vegetables keeps the texture tender and easy to fold.
How to serve
Serve with a green salad dressed with lemony vinaigrette and a piece of baguette to soak up any melted cheese and egg. A small espresso or a glass of dry white wine turns it into a true French-style snack.
Ingredients
- egg at room temperature - 3 piece
- sun-dried tomatoes in oil drained, cut into strips - 3 piece
- fresh basil chopped leaves - 1 tablespoon
- yellow cheese grated, e.g. Gruyère or another good melting cheese - 20 g
- butter - 10 g
- milk optional, for a fluffier omelette - 1 tablespoon
- salt to taste
- black pepper freshly ground, 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 small whisk for about 30–40 seconds until the mixture is uniform and slightly foamy.
- Drain the sun-dried tomatoes from excess oil and cut into thin strips. Rinse, dry and chop the basil.
- Heat the butter in a medium non-stick frying pan over medium heat until melted and lightly foamy, but not browned.
- Pour the egg mixture into the pan. For the first 20–30 seconds gently lift the set edges of the omelette with a silicone spatula and tilt the pan so the uncooked egg flows underneath.
- When the top of the omelette is still slightly moist but most of the egg has set, sprinkle one half of the omelette with grated cheese, sun-dried tomatoes and basil.
- Reduce the heat to low and cook for about 1 more minute, until the cheese starts to melt and the bottom of the omelette is lightly golden but not burnt.
- Using a spatula, fold the omelette in half to cover the filling. Slide onto a plate, tilting the pan slightly.
- Serve immediately while the omelette is still hot and soft in the centre.
Storage
Omelettes are best eaten fresh. If you do have leftovers, cool them quickly, store covered in the fridge and eat within 24 hours, reheating gently in a pan over low heat.
I like to keep a jar of sun-dried tomatoes in oil in the fridge precisely for dishes like this – they instantly add depth and make even a simple omelette taste restaurant-worthy.
