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Tomato and Mozerella Omelette

25 min • 1 to 2 servings •
Andrew Sachs

25 min •     1 to 2 servings•

Andrew Sachs

Golden omelette with diced tomatoes, fresh herbs, and cheese on a beige plate, with a black skillet and olive oil in the background.

Here’s a simple and tasty omelet that is perfect for a Sunday brunch or any lazy morning spent reading the paper with classical music wafting in the background. I highly recomend enjoying this treat with a Bloody Mary.

Ready

  • 3 or 4 eggs
  • dash of milk
  • dash of hot sauce (optional)
  • ½ medium sized onion, diced
  • Olive oil
  • 1 tomato, diced
  • 4 oz fresh Mozzarella cheese, shredded
  • a few pinches of fresh basil, chopped (also optional)
  • Salt and pepper to taste

    • Set

  • Skillet (I recommend avoiding non-stick teflon pans with eggs)
  • Top to frying pan, if necessary
  • Medium sized bowl
  • Plate or bowl
  • Paper towels
  • Spatula

    • Go!

  • Preheat the skillet for 3 or 4 minutes over a medium-low heat.
  • Add a enough olive oil to the skillet to lightly coat the bottom of the pan.
  • Sweat the onions in the frying pan over a medium heat until they turn soft and sweet (approximately five or six minutes).
  • While the onions are sweating crack the eggs into the bowl. Add a dash of hot sauce, dash of milk, a pinch of salt and a pinch of pepper. Whisk with a fork.
  • Remove the onions from the pan to a clean plate or bowl. Clean the frying pan with the paper towel.
  • Once again lightly coat the frying pan with oil. Give the egg mixture one last whisk and add to the frying pan.
  • After two or three minutes when the eggs have started to cook. Spread the onions over ½ of the eggs. Add the diced tomatoes on top of the onion.
  • If necessary cover the pan until eggs are cooked through. Simply leave the top slightly askew to allow the steam to escape.
  • Once eggs are cooked, consider sprinkling a little more olive oil over the tomatoes and onion. Add the cheese, basil and another pinch of salt and pepper..
  • With the spatula carefully fold the empty half of the eggs over the onions, tomatoes and cheese.
  • Remove to plate, serve and enjoy.

    • Recommendations

    Butter can be substituted for olive oil. It’s a question of taste and preference.
    I highly recommend not using teflon coated non-stick pans. My reasons are twofold. The first is that teflon pans are non-porous and the moisture from the eggs collects in the pan resulting in rubbery eggs. The second reason is that the chemicals used to produce teflon plans are harmful to the environment. So if the making of the pans hurts the environment and the product of the pans produce rubbery eggs then simply avoid teflon.
    I use a steel skillet and season the pan just like I do my cast iron skillets. Preheating the pan over a low heat to remove any water trapped in the pours is a simple but important step to ensure that your eggs won’t stick. Read the reference article Seasoning a pan for more information on this subject.

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