Omelet with Tomato

A tomato omelet is a simple yet delicious breakfast or light meal, combining the creamy texture of eggs with the fresh, juicy flavor of tomatoes. It’s easy to make and perfect for a quick, satisfying dish.

Ingredients:

• 3 large eggs
• 1-2 tbsp milk or water (optional, for a fluffier omelet)
• Salt and freshly ground black pepper, to taste
• 1 tbsp butter or olive oil
• 1 large tomato, diced or thinly sliced
• Fresh herbs like basil or parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the eggs: In a bowl, whisk the eggs with the milk or water (if using), salt, and pepper until well combined.
2. Cook the tomatoes: Heat a non-stick skillet over medium heat and add half of the butter or olive oil. Add the diced or sliced tomato and cook for 2-3 minutes, until they soften slightly and release some of their juices. Remove the tomatoes from the skillet and set aside.
3. Make the omelet: Add the remaining butter or oil to the skillet and pour in the beaten eggs. Let the eggs cook undisturbed for about 1-2 minutes until they start to set around the edges.
4. Add the tomatoes: Spread the cooked tomatoes evenly over one half of the omelet. Continue to cook until the eggs are mostly set but still slightly creamy on top.
5. Fold and serve: Using a spatula, carefully fold the omelet in half over the tomatoes. Slide it onto a plate and garnish with fresh herbs if desired.

Tip: Serve your tomato omelet with a side of toast or a fresh salad for a balanced meal. You can also add cheese, like feta or mozzarella, for extra flavor!