15 minutes
A delightful omelet infused with fresh coriander and ripe tomatoes, perfect for a nutritious breakfast or a light meal.
Eggs, beaten
each
Fresh Coriander (Cilantro), finely chopped
cups
Roma Tomatoes, diced
each
teaspoons
teaspoons
tablespoons
Cheddar Cheese, shredded
cups
Green Onions, sliced
each
1. Ingredient Prep
Begin by cracking the eggs into a mixing bowl. Add salt and pepper. Beat the eggs until the yolks and whites are fully combined. Fold in the chopped coriander. Next, dice the tomatoes, ensuring any excess liquid is drained to prevent a watery omelet.
2. Cooking the Omelet
Heat the olive oil in a non-stick skillet over medium heat. Pour in the egg mixture, swirling to evenly coat the base of the skillet. Once the eggs start to set on the bottom, sprinkle the diced tomatoes evenly over the top. If using cheese, add it now. Cook for 2-3 minutes until the edges begin to lift from the pan. Use a spatula to carefully fold one side of the omelet over the other, creating a semi-circle. Cook for an additional 1-2 minutes, or until the omelet is cooked through but still moist on top.
3. Finishing Touches
Slide the omelet onto a serving plate. If desired, garnish with sliced green onions for an extra flavor and color pop.
Replace the coriander and tomato with cooked, diced chorizo and crispy potato cubes for a Spanish-inspired twist.
Substitute tomatoes with smoked salmon and coriander with fresh dill to create a Scandinavian flavor.
Incorporate a masala of onions, tomatoes, green chilies, and a dash of garam masala to bring an Indian street-food twist to your omelet.
Add crumbled feta cheese and wilted spinach in place of tomatoes for a Mediterranean take.
Blend in sliced tomatoes, fresh mozzarella, and basil for flavors reminiscent of a Caprese salad.
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