This Feta and Tomato Omelet is a quick, tasty meal that packs a punch! Fluffy eggs are mixed with tangy feta cheese and juicy tomatoes. It’s like a breakfast party on your plate!
I love whipping this up in the morning. It’s so simple—just mix, cook, and enjoy! Plus, it’s great with toast. Your taste buds will thank you! 😋
Key Ingredients & Substitutions
Eggs: The star of the show! I always go for large eggs as they provide the right richness. If you’re vegan or looking for a substitute, you can use chickpea flour (besan) mixed with water, but the texture will be different.
Cherry Tomatoes: These little gems are sweet and juicy, adding freshness. If you’re out of cherry tomatoes, diced regular tomatoes work too. Just make sure to drain some liquid so your omelet doesn’t get soggy.
Feta Cheese: Feta brings a wonderful salty flavor. If you’re not a fan, try goat cheese or even ricotta for a creamier texture. For a dairy-free option, consider using tofu or a dairy-free feta substitute.
Olive Oil or Butter: I love using olive oil for a Mediterranean twist, but butter adds a rich flavor. If you’re watching calories, you can lightly spray the pan instead!
How Do I Cook the Perfect Omelet Without It Sticking?
Cooking an omelet can be tricky, but with these tips, you’ll be a pro! First, choose a good non-stick skillet and make sure to preheat it well to prevent sticking.
- Heat the oil or butter until it shimmers or bubbles before adding the eggs.
- Pour in the beaten eggs and gently tilt the pan for an even layer.
- As the eggs cook, use a spatula to push the cooked edges toward the center, letting uncooked eggs flow to the edge.
- Once almost set, add your tomatoes and feta, then fold gently.
Remember to keep the heat moderate to prevent burning. Happy cooking!
Feta and Tomato Omelet
Ingredients:
- 3 large eggs
- 1/4 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 1 tbsp milk or water (optional, for fluffier eggs)
- 1 tbsp olive oil or butter
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (optional for garnish)
Time Needed:
You’ll need about 10 minutes for preparation and cooking. It’s a quick and easy recipe perfect for busy mornings!
Step-by-Step Instructions:
1. Prepare the Eggs:
Start by cracking the eggs into a bowl. If you want your omelet to be extra fluffy, add the milk or water. Sprinkle in some salt and pepper. Whisk everything together until the mixture is uniform and a bit frothy. This helps to incorporate air into the eggs, making them light and fluffy.
2. Heat the Skillet:
Next, place a non-stick skillet on the stove over medium heat. Add the olive oil or butter and let it heat until it’s hot and shimmering. This is important to prevent sticking and to get a nice golden color on your omelet.
3. Cook the Eggs:
Carefully pour the beaten eggs into the skillet. Tilt the pan to spread the eggs evenly. Allow the eggs to cook for about a minute or until the edges start to set. You can gently lift the edges with a spatula to let the uncooked eggs flow to the edges for even cooking.
4. Add the Toppings:
Once the edges are firm, distribute the halved cherry tomatoes evenly over the eggs. Then sprinkle the crumbled feta cheese on top. Let it cook gently without stirring for another 2-3 minutes until the eggs are mostly set and the cheese begins to soften. This ensures everything heats through and gets flavorful!
5. Fold and Serve:
When the omelet is ready, you can either fold it in half or leave it open-faced. If you like, garnish it with fresh parsley or basil for an extra touch of flavor. Serve it warm, alongside some toast or your favorite breakfast sides for a delightful meal.
Enjoy your bright, fresh, and flavorful feta and tomato omelet!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can substitute whole eggs with egg whites for a lighter version of the omelet. Use about 3 egg whites for each whole egg. Just remember that the texture will be different—egg whites can be less creamy.
Can I Customize the Vegetables in This Omelet?
Yes, feel free to add other veggies! Spinach, bell peppers, or onions work beautifully. Just sauté them briefly in the skillet before adding the eggs to ensure they’re cooked through.
How Should I Store Leftover Omelet?
If you have leftovers, let the omelet cool completely, then store it in an airtight container in the fridge for up to 2 days. To reheat, pop it in the microwave for about 30 seconds or until warmed through.
What Can I Serve with This Omelet?
This omelet pairs wonderfully with toast, a side of avocado, or a fresh salad. For a heartier breakfast, consider serving it with roasted potatoes or a fruit salad!