How to prepare a tomato omelet?

Answer 1

Tomato Omelets:

Notes: Garnish with cherry tomatoes.

1 ripe tomato (1/2 lb.)
2 teaspoons olive oil
2 tablespoons thinly sliced shallots
3 tablespoons thinly sliced chives
1 tablespoon chopped fresh basil leaves
Salt and pepper
4 large eggs
1/4 cup fresh chèvre (goat) cheese
2 teaspoons butter or margarine

1. Rinse tomato, core, cut in half crosswise, and squeeze out seeds. Chop tomato.

2. In an 8- to 10-inch frying pan over medium-high heat, combine oil and shallots. Stir often until shallots are limp, 3 to 4 minutes. Add tomato, 2 tablespoons chives, and basil; stir until tomato juices evaporate, 3 to 5 minutes. Add salt and pepper to taste. Keep warm.

3. In a bowl, beat eggs to blend with 1 tablespoon water and 1/8 teaspoon salt. Also, break goat cheese into small pieces.

4. In a 6- to 7-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter. When sizzling, add 1/2 the egg mixture. As eggs firm on the bottom, lift with a spatula to let uncooked portion flow beneath. Shake pan often to keep eggs freely moving. When eggs are softly set, in 1 to 2 minutes, spoon half the tomato mixture and chevre down center of omelet, in line with pan handle.

5. To fold, tilt pan at about a 45° angle parallel to filling. With spatula, fold about 1/3 of upper side of omelet down over the filling. Hold pan over plate and shake so unfolded edge slips out onto it, then quickly flip pan over to fold omelet out onto dish. Keep warm and repeat to cook remaining omelet. Sprinkle omelets with remaining chives. Add salt and pepper to taste.

Yield: Makes 2 servings

Answer 2

Tomato Omelet

5 blended eggs
2 fresh chopped tomatoes
1 thinly sliced salad tomato, use 4 to 6 slices from the center
1/2 a cup grated cheddar cheese, or any other kind you like
1/4 of a yellow oinion, diced finely
2 cloves of garlic chopped
1/4 cup fresh parsley, or cilantro chopped finely
1 teaspoon dried oregano (optional)
1/4 teaspoon salt
1/2 a teaspoon black pepper

Mix everything together in a bowl, except the slices of tomato, and cheese
In a skillet, add a pat of butter, and 1 tablespoon cooking oil,(any kind, oilve, corn, vegetable)
Pour the egg mixture into the pan, stirring until the egg is nearly cooked, add cheese and tomato slices, layering them, fold in 1/2 and serve.

You might like to add salsa on top, and sour cream. Refried beans with grated cheese on top, is also a good side dish with this Omelet.


Brat#1 would be right in usual circumstances, but you are making an omelet, so, the juice, while you cook the egg mixture, cooks out with the heat absorbing the liquid. Don't worry about de-seeding, or juicing the tomato. If you do, your tomato omelet will not be moist, but firm, and over-cooked.

Answer 3

You didn't say if you want it strictly tomato or other ingredients too. If you don't want the other stuff just omit it but this is how I would make it.

thinly slice 1 tomato
slice 1 paper thin ring of onion and separate into rings
grate 1/4 cup of cheese (or use ricotta, it is really good)
slice 3 basil leaves or whisk 1 teaspoon dried basil into the eggs

Heat small skillet and melt 2 tablespoons of butter in the pan.
beat 3-4 eggs with 2 tablespoons water (and dried basil if using)
pour into pan
layer remaining ingredients on top of eggs and let it cook until the bottom is set and the eggs are cooking through but not done all the way.
add salt and pepper to taste and slide the omelet halfway out onto a plate then flip the other half over to fold.
allow to sit a few minutes for the heat of the omelet to finish cooking the inside and serve

Answer 4

Prepare an omelet just add tomato to the egg mixture!

Answer 5

Well from my many experiences with cooking with tomato's make sure when prepping them to squeeze out any extra juice because otherwise your omelet won't cook right. The juices are very acidic and sometimes don't blend well. Myself I try to take out the seeds as well and just use the main (meat) pulp of the tomato. I have found that through trial and error that is what works best for me. GOOD LUCK

Answer 6

If you want the tomato cooked, put in pan before egg. Cook a bit, then pour raw egg over. If you dont want it cooked, cook egg first, then add tomato before you take it out. If you are adding cheese, do the cheese first before the tomato.

Answer 7

break the egg into bowl, screw some tomatoes into the bowl, fire up ur pan and let them swim inside