Tomato Omelette Is The New Egg Dish Taking Over Instagram

Move over avocado toast, there's a new egg dish in town and it's called tomato omelette! This simple but tasty dish is taking over Instagram feeds all over the world and for good reason. Loaded with fresh tomatoes, herbs, and cheese, this omelette makes a delicious and healthy breakfast or lunch.

If you're looking for an easy way to change up your regular egg routine, give tomato omelette a try. Here's how to make it:

1. Heat a tablespoon of olive oil in a frying pan over medium heat.

2. Add one finely chopped onion and cook until softened, about 5 minutes.

3. Add one chopped green bell pepper and cook for an additional 5 minutes.

4. Meanwhile, whisk together 6 eggs and season with salt and pepper to taste.

5. Pour the eggs into the pan and allow them to cook until they start to set around the edges.

6. Carefully fold over one side of the omelette so that it covers most of the eggs. Cook for an additional 2-3 minutes or until the eggs are cooked through.

7. Serve hot with fresh tomatoes, herbs, and shredded cheese on top. Enjoy!

This Mouthwatering tomato omelette is the perfect breakfast or brunch dish

Ingredients:

1 tablespoon olive oil 1 onion, chopped 1 red pepper, chopped 8 eggs 2 tablespoons milk 4 tablespoons grated cheddar cheese 8 cherry tomatoes, quartered salt and pepper to taste

Instructions:

1. Heat the oil in a large nonstick skillet over medium heat.   2. Add the onion and bell pepper and cook until soft, about 5 minutes.  3. In a bowl, whisk together the eggs, milk, and cheese.    4. Pour the mixture into the skillet and cook until set and golden brown on the bottom, about 8 minutes.    5. Turn off the heat and let cool for a few minutes before folding over like an omelette.   6. Serve with the tomatoes on top and a sprinkle of salt and pepper if desired. Enjoy!  

How to make an easy, delicious tomato omelette

Ingredients:

• 1/2 cup diced onion

• 1/4 cup diced red pepper

• 2 tablespoons olive oil, divided

• 1/2 pound sliced fresh mushrooms

• 6 large eggs, beaten

• 1/2 cup shredded cheddar cheese

• 1/4 cup chopped fresh parsley

• 1 medium tomato, seeded and chopped (makes about 3/4 cup)

Instructions:1. In a large skillet, sauté onion and red pepper in 1 tablespoon oil over medium heat until softened. Add mushrooms and cook until tender. 2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. 3. Pour eggs into the skillet and scramble until just cooked. Stir in the cheese, parsley, and tomato. Pour mixture into the prepared dish. 4. Bake for 20 minutes or until golden brown and set.

This one-pan tomato omelette is perfect for a quick and healthy breakfast

A delicious and easy omelette that will make your morning feel a bit more special.

Ingredients: - 1/2 cup diced tomatoes - 2 eggs - salt and pepper, to taste - 1 tablespoon olive oil or butter Instructions: 1. Preheat your oven to 475 degrees F. 2. In a mixing bowl, whisk together the eggs and salt and pepper, to taste. Stir in the diced tomatoes. 3. Heat the olive oil or butter in an 8-inch cast iron skillet over high heat until melted and hot. Pour in the egg mixture and quickly stir to distribute the ingredients evenly. Be sure not to let the eggs cook too much or they will be difficult to fold over later. Place the skillet in the oven and bake for 10 minutes, or until the omelette is set and golden brown on top. Serve hot with a dollop of sour cream, if desired. Enjoy!

Vegan Tomato Omelette [VIDEO]

This vegan tomato omelette is a great way to use up any leftover vegetables you might have! It's simple, flavorful, and perfect for a quick and easy breakfast or brunch.

Ingredients: 1 tbsp. oil 1/2 onion, diced 1 bell pepper, diced 3-4 cups of chopped spinach 6-7 large tomatoes, chopped Salt and pepper to taste 4-5 cloves of garlic, minced 1 cup of chickpea flour 2 cups of water Instructions: 1. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the spinach and cook until wilted, about 2 minutes. 2. Add the tomatoes, salt and pepper to taste, and garlic. Cook until the tomatoes are soft, about 5 minutes. 3. In a small bowl, whisk together the chickpea flour and water until smooth. Pour into the skillet and stir gently to combine everything. Cook until the omelette is set and golden brown on both sides, about 8 minutes total. Serve hot!