Cheddar Tomato Omelet

5 from 1 vote

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.

Print Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings 1

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

US Customary - Metric

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 tablespoon 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 teaspoon 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

Leftovers: This omelet is best enjoyed fresh, but if you do have leftovers, store in the refrigerator for up to two days. Reheat in the microwave or gently in a skillet. Ideally, store the avocado separately and add it after reheating.

Make Ahead: For easier mornings, you can prep the sautéed onions ahead of time and store them in an airtight container (up to 3 days ahead).

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.

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