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.A good non-stick frying pan like this helps your omelette cook evenly and slide out easily without sticking.
- 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.Using a flexible silicone spatula like this makes flipping and folding the omelette really easy without breaking it.
- Slide the omelette onto a plate, sprinkle with fresh herbs if you like, and serve immediately.