Tomato Omelette
This is not a French omelette but a different dish altogether: thick, softly puffed, cooked under a lid over low heat. Tomatoes are what usually wreck it — they are two thirds water, and that water ends up pooling under the omelette. So they get fried off on their own first.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 2
- Level
- Easy
- Per serving
- 300 kcal
Ingredients
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What to use instead
Use 2 tbsp of sour cream instead of milk for a denser, creamier omelette.
Makes: 1 large omelette, serves 2
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Prepare the tomatoes
Cut them into wedges and scoop out the seedy jelly in the middle with a spoon — that is where most of the water sits.
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Step 2: Drive off the moisture
Put the wedges in a dry hot pan for 3 to 4 minutes, until the juice has evaporated and the edges start to colour. Do not salt them yet; salt would pull out more liquid.
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Step 3: Mix eggs and milk
Beat the eggs with the milk, salt and pepper for 20 seconds, to an even liquid with no foam. Milk softens the omelette, but stay under 20 ml per egg or it will not set.
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Step 4: Add the butter
Turn the heat down to low, add the butter to the tomatoes and let it melt without browning.
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Step 5: Pour in the eggs
Add the egg mixture and spread the tomatoes evenly. Do not stir — unlike a French omelette, this one wants to set as a single sheet.
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Step 6: Cook under a lid
Cover and cook on low for 8 to 10 minutes. The trapped steam cooks the top, so there is nothing to flip. The underside should be pale gold, not brown.
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Step 7: Judge when it is done
It is ready when the centre is no longer liquid but still springs back softly under a finger. Wait until it feels firm and the inside is already dry.
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Step 8: Serve
Fold it in half with a spatula, slide it onto a plate and scatter over the spring onion.
Tips & variations
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Tip
Out of season, use drained tinned tomatoes or sun-dried ones — watery greenhouse tomatoes give liquid and little flavour.
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Variation
Add half a diced sweet pepper with the tomatoes, or 50 g of grated hard cheese over the top two minutes before the end.
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Swap
Use 2 tbsp of sour cream instead of milk for a denser, creamier omelette.
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Storage
One day in the fridge. Reheat covered over low heat rather than in the microwave, which turns it rubbery.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 300 kcal | 600 kcal |
| Protein | 17 g | 34 g |
| Fat | 22 g | 44 g |
| Carbohydrates | 8 g | 16 g |
Approximate values calculated from standard ingredient data.
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