Savory Onion and Tomato Omelet
Savory Onion and Tomato Omelet
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 1 garlic, clove, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, packed
- 1/2 cup cheddar cheese, shredded
For the Omelets
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons butter, divided
Instructions
- 1
Prepare the filling: Heat olive oil in a medium non-stick skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften. Add the packed fresh spinach and cook until wilted, about 1-2 minutes. Remove the filling from the skillet and set aside.
⏱️ 5 min
- 3
In a large bowl, whisk together the large eggs, milk, salt, and freshly ground black pepper until well combined and slightly frothy.
⏱️ 2 min
- 4
Heat 1/2 tablespoon of butter in the same non-stick skillet over medium-low heat until melted and shimmering. Pour 1/4 of the egg mixture into the skillet. Let it cook undisturbed for about 1-2 minutes until the edges begin to set and the bottom is lightly golden.
⏱️ 3 min
- 5
Spoon 1/4 of the prepared vegetable filling and sprinkle 1/4 of the shredded cheddar cheese over one half of the omelet. Carefully fold the other half of the omelet over the filling using a spatula. Cook for another 30 seconds to 1 minute, or until the cheese is melted and the omelet is cooked to your desired doneness.
⏱️ 2 min
- 6
Slide the finished omelet onto a plate. Repeat the process with the remaining butter, egg mixture, filling, and cheese to make three more omelets.
⏱️ 12 min
- 7
Serve the savory onion and tomato omelets immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Onion and Tomato Omelet
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 1 garlic, clove, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, packed
- 1/2 cup cheddar cheese, shredded
For the Omelets
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons butter, divided
Instructions
- 1
Prepare the filling: Heat olive oil in a medium non-stick skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften. Add the packed fresh spinach and cook until wilted, about 1-2 minutes. Remove the filling from the skillet and set aside.
⏱️ 5 min - 3
In a large bowl, whisk together the large eggs, milk, salt, and freshly ground black pepper until well combined and slightly frothy.
⏱️ 2 min - 4
Heat 1/2 tablespoon of butter in the same non-stick skillet over medium-low heat until melted and shimmering. Pour 1/4 of the egg mixture into the skillet. Let it cook undisturbed for about 1-2 minutes until the edges begin to set and the bottom is lightly golden.
⏱️ 3 min - 5
Spoon 1/4 of the prepared vegetable filling and sprinkle 1/4 of the shredded cheddar cheese over one half of the omelet. Carefully fold the other half of the omelet over the filling using a spatula. Cook for another 30 seconds to 1 minute, or until the cheese is melted and the omelet is cooked to your desired doneness.
⏱️ 2 min - 6
Slide the finished omelet onto a plate. Repeat the process with the remaining butter, egg mixture, filling, and cheese to make three more omelets.
⏱️ 12 min - 7
Serve the savory onion and tomato omelets immediately.
⏱️ 1 min