Tomato and Cheese Omelet with Cherry Tomatoes
Equipment
- Non-stick frying pan
- Cooking spoon
- Lid for frying pan
Ingredients
- 2 large eggs beaten
- 1 small onion finely chopped
- 12 cherry tomatoes halved
- Salt and pepper to taste
- Fresh cilantro/coriander leaves chopped
- 1 green chili finely chopped
- 1 slice pepper jack cheese cut into 4 strips
- 1 tbsp. oil
Instructions
- In a bowl, mix together the beaten eggs, chopped onion, halved cherry tomatoes, chopped green chili, salt, pepper, and cilantro/coriander leaves until well combined.
- Heat oil in a non-stick frying pan over medium heat.
- Pour the egg mixture into the pan and spread it evenly.
- Place the strips of pepper jack cheese evenly on top of the egg mixture.
- Make sure that the cherry tomatoes are distributed evenly over the pan.
- Cover the pan with a lid and cook for about 3-4 minutes until the omelet is set and the bottom is golden brown.
- Carefully fold the omelet in half using a spatula and cook for another 1-2 minutes until the cheese is fully melted and the omelet is cooked through.
- Slide the omelet onto a plate and serve immediately.
Notes & Wine Advice
Wine Advice:
This flavorful omelet pairs well with a light and fruity white wine such as Sauvignon Blanc or Pinot Grigio. If you prefer red wine, opt for a light-bodied and fruity Pinot Noir.