Sometimes all you need is a simple omelette to hit the spot, and this Cheese and Tomato Omelette does the job in under 10 minutes. It’s light, cheesy, and bursting with fresh tomato flavour. Perfect for a solo breakfast, a quick lunch, or even a speedy dinner. Whip it up any time you want a fuss‑free meal that still feels special.
Quick Cheese & Tomato Omelette
A fluffy single‑serve omelette loaded with melting cheese and sweet tomato, ready in under 10 minutes.
Ingredients
- 2 large eggs
- Pinch of salt and pepper
- 1 tbsp milk optional, for extra fluffiness
- 1 small tomato diced (about ¼ cup)
- 30 g ⅓ cup grated cheddar or your favourite melting cheese
- 1 tbsp butter or neutral oil
- Fresh chives or parsley chopped (optional, for garnish)
Instructions
- Crack the eggs into a small bowl. Add the milk (if using), a pinch of salt, and a grind of pepper. Whisk until the mixture is pale and a bit frothy.
- Dice the tomato and grate the cheese so they’re ready to go.
- Heat the butter or oil in a nonstick skillet over medium heat. Once it’s shimmering, pour in the eggs and tilt the pan so they spread evenly.
- After about 1 minute, when the eggs are just starting to set on top but still a little runny, sprinkle the diced tomato over one half of the omelette. Follow with the grated cheese.
- Use a spatula to gently lift the empty half of the omelette and fold it over the fillings. Cook another 1–2 minutes until the cheese melts and the eggs are cooked through but still tender.
- Slide the omelette onto a plate, sprinkle with fresh herbs if you like, and serve immediately.
