Tomato Omelette

Have all ingredients prepped and ready before you start cooking. Tip: Use the checkboxes next to each ingredient to track your prep. If scaling up, cook one serving per pan, don’t dump all the eggs in at once. Feel free to batch cook the filling in larger cookware and portion it out as needed.
Heat oil in a non-stick (8 to 10-inch) pan over medium-low heat. Add chopped garlic and finely chopped red chili pepper. Saute for a few seconds until the garlic starts to change color. But don't let it burn and turn golden/brown.
Add chopped tomatoes along with ¼ teaspoon each of dried oregano, salt, ground black pepper and sugar.
Stir and cook for 4 to 6 minutes or until the tomatoes have thickened into a chunky, non-watery filling. Add lemon juice, give a quick mix, transfer this filling onto a plate. Set aside.
Whisk your eggs with ⅛ teaspoon salt, until slightly frothy.
Wipe/wash the same pan clean, return it to the burner, turn the heat down to low, and melt butter. Just after the butter has melted, pour in the whisked eggs, gently swirl the pan around so they spread out evenly.
Cover the pan with a lid and cook undisturbed for 2 to 4 minutes or until the edges look cooked but the top still appears wet (not runny).
Spread the prepared tomato filling evenly over one half of the omelette, then top it with the shredded cheese. Sprinkle/crack some ground black pepper evenly over the entire omelette.
Carefully fold the empty half of the omelette over the half with the filling and cheese (using a spatula or turner). Cover again, cook 1 more minute.
Carefully slide your tomato omelette onto a plate and enjoy! If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.

Ingredients

For Tomato Filling

For Omelette

Instructions

Notes