Sun-Dried Tomato Omelette
This sun-dried tomato omelette is a deliciously balanced omelette with just the right amount of acid, fat, and salt. Sun-dried tomatoes, feta, and fresh basil flavor the delicate texture of an airy egg omelette. Serve this dish alongside a light drink and a few slices of baguette for a simple yet elegant meal.
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
Do not use sundried tomatoes that are not packed in a liquid. These are chewy and rubbery, which is the wrong texture for this dish. Instead, use sun-dried tomatoes preserved in oil. Make sure you dry them off well.
I recommend cooking your omelette open-faced (rather than folded). I think the omelette looks prettiest this way.
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.
Nutrition
Calories: 414kcalCarbohydrates: 96.87gProtein: 26.38gFat: 20.18gSaturated Fat: 8.86gFiber: 17.6gSugar: 7.43g
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