This cheddar cheese and tomato omelet is an easy, filling breakfast that comes together in minutes. It is simple, satisfying and perfect for busy weekdays and slow weekend mornings alike.
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Breakfast at a Glance
- Prep Time: 10 minutes
- Planning Ahead: To make it quicker, you can sauté the onions ahead of time (or you can skip them if needed)
- Morning Effort: <10 minutes (especially if you prep the onions ahead)
- Protein: 27g
- Fiber: 2g (add more with sides)
Nessy's Note
My favorite time of year has to be those glorious few weeks of summer when fresh fruits and vegetables are in abundance- especially tomatoes.
I'll never complain about a surplus of juicy tomatoes and try to use them in any and every way I can, starting with breakfast.
Like my California omelet, this tomato cheese omelet is one of my favorite ways to do just that. It's super simple which let's the tomato flavor take center stage and is protein packed and filling for busy days.
Exciting news! My BUSY MORNING OATMEAL: Volume 1 eCookbook is available now! Find out more and grab your copy!
Ingredients and Substitutions
- Butter- This is used to cook the onions and helps to prevent the omelet from sticking.
- Substitution: You can use olive oil or avocado oil if preferred.
- Onions- I used a white onion as it is what I usually have on hand.
- Substitution: Any color of onion you like would work or leave them out.
- Eggs- Like in my classic scrambled eggs, I use 3 whole eggs to make for a filling breakfast. You can swap 1 egg for ¼ cup egg whites if you prefer.
- Fine Sea Salt- Kosher salt or table salt also work.
- Cheddar cheese- I like to thinly slice cheese to make it really easy but you can also use shredded cheese (like I use in my carrot omelet recipe).
- Tomato- Any type of tomato will work. The more juicy and flavorful, the tastier the omelet will be.
My Notes for the Best Cheddar Tomato Omelet
- Cook low, slow and covered. Use medium-low heat and cover the pan to help the eggs cook evenly without needing to flip.
- Prep the filling in advance. If you’re short on time in the morning, cook a batch of onions in advance and then in the mornings, simply whisk them into the eggs and cook. Or if you want a fully make ahead option, try this cottage cheese breakfast casserole instead!
- Use a non-stick or low-stick skillet. Use a non-toxic non-stick, well-seasoned cast iron or properly preheated stainless steel pan to help the omelet not to stick.
More Tasty Omelet Recipes...
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Cheddar Tomato Omelet
Equipment
- Medium skillet
Ingredients
- 1 tablespoon butter
- ½ cup onion diced (about ½ of a small onion)
- 3 large eggs
- ⅛ teaspoon fine sea salt
- 1 oz cheddar cheese sliced
- ½ medium tomato sliced
Instructions
- Preheat your skillet over medium heat. (Ideally, use a non-stick or low-stick pan like a well-seasoned cast iron or properly preheated stainless steel.)Once the pan is hot, add the butter followed by the onions. Cover and cook for 5-7 minutes, stirring occasionally until softened.1 tbsp butter, ½ cup onion
- While the onions cook, crack the eggs into a bowl, add the salt and whisk (a fork works) until well combined.3 large eggs, ⅛ tsp fine sea salt
- Reduce the heat to medium low and pour in the eggs evenly over the onions. Cover the skillet with a lid to help cook the top without flipping.
- After about 2 minutes, spread the cheese over one half of the omelet. Cover again and cook for another 2-3 minutes until the eggs are just set and the cheese is melted.1 oz cheddar cheese
- Add the sliced tomato over the cheese, fold the omelet closed and transfer to a plate. Enjoy!½ medium tomato
Notes
Nutrition
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Marie says
So simple and filling!