For a bright and fresh dish bursting with flavor, try this sun-dried tomato omelette for your next breakfast or brunch. Packed with fresh basil and feta, this omelette is creamy, tangy, herby, and oh-so-delicious!
Simple to put together, the dish calls for adding the cheese and sun-dried tomato while the omelette is cooking so the eggs rise around the ingredients, incorporating their flavors into every bite.
Because this omelette is light and fresh, this is a great dish to serve alongside a few slices of baguette or a simple side salad. It also tastes best with something simple and light—a mint tea, some lemon water, or something with a hint of acid without being overwhelming. Try to stay away from heavy drinks or other pairings.
The key to this dish is making sure that you dry off the sundried tomatoes well. I also recommend cooking your omelette open-faced (rather than folded). I think the omelette looks prettiest this way.
When I cook an omelette open-faced, I often put a lid on top for the final few minutes of the cooking. This causes the omelette to puff up and get a cloud-like texture. You can use any lid that is roughly the size of your pan or bigger. I used a soup pot lid.
What You Need to Make a Sun-Dried Tomato Omelette
This sun-dried tomato omelette requires eggs, salt, pepper, olive oil, sun-dried tomatoes, fresh basil, and feta. I recommend using sundried tomatoes packed in oil. This kind of sun-dried tomato offers the best flavor and texture for this dish.
Do not use sundried tomatoes that are not packed in a liquid. These are chewy and rubbery—absolutely the wrong texture for this! Also, I like to use cow’s milk feta because it has a milder flavor. But use a feta that is creamy and one that you enjoy eating on its own.
Ingredients:
- Large eggs
- Table salt
- Ground pepper
- Olive oil
- Sun-dried tomatoes
- Fresh basil
- Feta
Equipment:
This omelette requires a bowl and whisk, a sharp knife, a cutting board, a few paper towels, a non-stick pan, a spatula, and a lid.
How To Make a Sun-Dried Tomato Omelette
Prepare the toppings: Drain the sundried tomatoes from the oil and pat them dry with a paper towel. If the tomatoes are in large pieces, use your knife to cut them into small, roughly 2-inch-long strips. With your hands, crumble the feta into small chunks that you will later sprinkle over the omelette. With hands, tear the basil into large pieces.
Prepare the eggs: In a bowl, crack the eggs and add salt and pepper. Whisk until well incorporated. Note that feta can be very salty, so you may want to use less salt here than you normally would.
Make the omelette: Heat the oil in a small non-stick frying pan on medium heat. Pour in the prepared eggs. Allow to cook for 10-15 seconds, then randomly scatter the sundried tomatoes and feta.
Cover with a lid for 2-3 minutes or until the eggs have puffed up slightly and have just been set. Remove from the pan and top with the basil.
Serve: Enjoy!
Recipe FAQs
I’m not a huge fan of feta cheese. What other cheese can I use?
If you don’t like feta cheese, feel free to substitute it with any other cheese you want. I recommend goat cheese, farmer cheese (it has a mild flavor), or any other white cheese that you can crumble. But if you prefer other flavors with sun-dried tomatoes, maybe cheeses that need to be grated, give it a shot!
I can’t find fresh basil. What can I do?
Another fresh herb, like parsley, would provide a nice fresh flavor to this dish. However, you can also try using dried basil sprinkled over the top of the dish. Use it sparingly.
Sun-Dried Tomato Omelette
Ingredients
- 3 eggs large
- salt to taste
- ground pepper to taste
- ½ tablespoon olive oil
- 1/3 cup sun-dried tomatoes in oil
- 5-6 fresh basil leaves
- 1 oz feta
Instructions
- Drain 2 oz sundried tomatoes from the oil and pat them dry with a paper towel.
- Use your knife to cut the tomatoes into small, roughly 2-inch-long strips, if necessary.
- Crumble 2 oz feta into small chunks and set aside.
- Tear the basil into large pieces.
- Crack three large eggs into a bowl and add ½ teaspoon of table salt and ½ teaspoon of freshly cracked pepper. Whisk until well incorporated.
- Heat a small non-stick frying pan with medium heat and add roughly ½ tablespoon of olive oil.
- Add the eggs to the pan once it is heated.
- Allow to cook for 10-15 seconds, then scatter the sundried tomatoes and feta.
- Cover the pan with a lid for 2-3 minutes or until the eggs have puffed up and have set.
- Remove from the pan and top with the basil.
Notes
Nutrition
Here are a few other recipes you might enjoy!
- Tuna Omelette
- Chili Cheese Omelette
- Reuben Omelette
- Pesto Omelette
- Egg Beater Omelette
- Artichoke Omelette
- Omelette Bites
Arielle is a food and drink photographer based in Washington, D.C. She was previously a social science researcher before she fell in love with photography.