Are you ready to elevate your breakfast game with a dish that’s bursting with flavor and incredibly easy to make? The Sun Dried Tomato Omelet is not just your average morning meal; it’s a delightful fusion of rich, savory ingredients that will have your taste buds dancing with joy! In just 15 minutes, you can whip up this gourmet-style omelet that features the tangy goodness of sun-dried tomatoes and creamy feta cheese, all wrapped in fluffy, perfectly cooked eggs. Whether you’re looking to impress your brunch guests or simply treat yourself to a delicious start to the day, this recipe is a must-try!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Breakfast
Serves: 1 serving
Ingredients
- 3 eggs
- 1/4 cup sun dried tomatoes
- 1/4 cup feta cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare your ingredients by finely chopping the sun-dried tomatoes and fresh basil. Crumble the feta cheese into small pieces.
- Crack the eggs into a medium mixing bowl. Whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Season the whisked eggs with salt and pepper, stirring gently to distribute the seasoning evenly.
- Heat olive oil in a non-stick skillet over medium heat, ensuring the pan is evenly coated.
- Pour the whisked eggs into the heated skillet, tilting the pan to spread the eggs evenly across the surface.
- As the eggs begin to set, sprinkle the chopped sun-dried tomatoes and crumbled feta cheese over one half of the omelet.
- Using a spatula, carefully fold the other half of the omelet over the tomato and cheese filling when the eggs are mostly set but still slightly runny on top.
- Cook for an additional 1-2 minutes, allowing the cheese to melt and the eggs to fully cook through.
- Slide the omelet onto a plate and garnish with freshly chopped basil leaves.
- Serve immediately while hot, enjoying the rich flavors of sun-dried tomatoes and creamy feta.
Tips
- Ingredient Prep: Make sure to finely chop your sun-dried tomatoes and fresh basil ahead of time for a quick and efficient cooking process. This will help the flavors meld beautifully in the omelet.
- Whisking Eggs: Whisk the eggs until they are fully combined and slightly frothy. This incorporates air into the mixture, resulting in a fluffier omelet.
- Heat Control: Keep the heat at medium to avoid burning the eggs. A non-stick skillet is ideal for easy flipping and folding.
- Filling Placement: When adding the sun-dried tomatoes and feta, place them on one half of the omelet. This makes folding easier and ensures an even distribution of flavors.
- Don’t Overcook: Remove the omelet from the heat while it’s still slightly runny on top, as it will continue to cook from residual heat. This will keep the eggs tender and moist.
- Garnish: Fresh basil adds a wonderful aroma and flavor. Don’t skip this step—garnishing just before serving makes your dish look and taste even more inviting!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 6g
Protein: 22g
Fat: 27g
Saturated Fat: 10g
Cholesterol: 560mg
