This Feta and Tomato Omelet is a bright and tasty breakfast option. With fluffy eggs, salty feta cheese, and sweet tomatoes, it’s sure to make your morning special!
Honestly, what’s better than an omelet that’s packed with flavor? I love savoring every bite while sipping my coffee. It’s quick to whip up, leaving you more time to enjoy your day!
Key Ingredients & Substitutions
Eggs: Fresh large eggs are the base of this omelet. You can use egg whites or egg substitutes for a lighter option, though the texture will differ slightly.
Cherry Tomatoes: These mini tomatoes add sweetness. If they’re not available, use regular tomatoes chopped into small pieces, or even sun-dried tomatoes for a different flavor.
Feta Cheese: This creamy, tangy cheese is a must. If you’re avoiding dairy, try a soft tofu blended until creamy or a dairy-free feta alternative.
Butter or Olive Oil: Either works well for cooking the omelet. For a lighter option, opt for cooking spray. Keep in mind butter gives a richer flavor.
How Do I Ensure a Fluffy Omelet?
Getting your omelet fluffy is all about how you cook the eggs. Start by beating the eggs until fully combined. It’s important not to rush the cooking process. Using a non-stick skillet is key to prevent sticking.
- Heat your skillet on medium, and add butter or oil.
- When adding eggs, let them cook undisturbed until the edges set. This helps maintain a fluffier texture.
- Gently fold the omelet when the bottom is set but the top is still a bit runny.
- Cook just until fully set — overcooking can lead to a rubbery texture, which is what we want to avoid!
Feta and Tomato Omelet
Ingredients You’ll Need:
For the Omelet:
- 3 large eggs
- 1/4 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 1 tablespoon fresh parsley, chopped (optional)
- 1 tablespoon butter or olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Time Needed:
This tasty omelet takes about 10 minutes to prepare and cook. It’s a quick breakfast that packs a flavorful punch!
Step-by-Step Instructions:
1. Prepare the Eggs:
Start by cracking the eggs into a bowl. Add a pinch of salt and freshly ground black pepper. Beat the eggs well with a fork or whisk until everything is combined and nice and smooth.
2. Heat the Skillet:
Place your non-stick skillet over medium heat and add the butter or olive oil. Allow it to heat up until the butter has melted or the oil is shimmering slightly.
3. Cook the Eggs:
Now it’s time to add your beaten eggs to the skillet. Pour them in gently and cook without stirring. You’ll want to watch for the edges to start setting while the top still appears a little runny.
4. Add the Fillings:
Once the edges are set, sprinkle the halved cherry tomatoes and crumbled feta cheese over one half of the omelet. If you’re using parsley, sprinkle it on top too for a fresh touch.
5. Fold the Omelet:
Carefully use a spatula to fold the other half of the omelet over the fillings. Allow it to cook for an additional 1-2 minutes so the eggs are fully set and the cheese gets warm and a bit melty.
6. Serve and Enjoy:
Gently slide the finished omelet onto a plate. Serve it warm and enjoy your delicious, fresh feta and tomato omelet as a satisfying breakfast!
Bon appétit! Enjoy your lovely and quick meal to kickstart your day!
Can I Use Different Types of Cheese?
Absolutely! If you don’t have feta, you can use other cheeses like goat cheese, mozzarella, or even a sharp cheddar. Just keep in mind that different cheeses will change the flavor profile of your omelet.
Can I Add Other Vegetables?
Yes, feel free to add your favorite vegetables! Spinach, bell peppers, or onions work great. Just sauté them a bit in the skillet before adding the eggs to ensure they’re cooked through.
What’s the Best Way to Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place in the microwave or a skillet on low heat until warmed through. You might want to add a splash of water to keep them moist!
Can I Make This Omelet with Egg Whites Only?
Yes, you can! Simply substitute the whole eggs with egg whites for a lower-calorie option. The texture will be slightly different, but it will still be delicious!
