Tomato Cheese Omlet
Prep time
Cook time
Total time
Tomato and Cheese Omlet
Recipe type: Breakfast
Serves: 1
  • 2 Organic Brown Eggs
  • ⅛ of Shredded Mexican Cheese
  • 2 Table Spoons of Whole Milk
  • Freeze Dried Chives/Salt/Pepper to taste
  • ½ teaspoon of butter or PAM Spray
  1. Wash and dice half of your tomato, if you are using cherry tomatoes cut them in half.
  2. Break your eggs in a bowl and wisk well, then add 2 tablespoons of milk and mix again. Finally add you diced up tomatoes in the mixture.
  3. Heat up a small or average size pan, add a little bit of butter or spray it with PAM lightly. Pour your egg/tomato/milk mixture and using a spatula keep moving the sides of the omlet for all the liquid to settle. This will make this omlet cook faster and prevent the buttom of it from getting burned.
  4. Add your salt, pepper and chives to you mixture right before it sets completely and sprinkle it with cheese. Turn off the gas and then cover the pan with lid, let it stay for few minutes for the cheese to melt. The finer the grated cheese the faster it will take for it to melt, this is why finely shredded cheese works best.
  5. Your omlet is ready, carefully remove it from the pan and put in on the plate. I turned out very fluffy and delicious. I served with a cup of freshly brewed loose black tea.
Nutrition Information
Serving size: 1 Calories: 235
Recipe by Flavor Shades at