Sun-Dried Tomato Omelette
I know anything with sun-dried tomatoes sounds so 1990s. But after a dismal tomato season and missing out on lots of home grown oven roasted tomatoes, I was compelled to pick up a jar of sun dried tomatoes in the supermarket.
Which led me to using them one night for a simple omelette.
And the result was so delicious, I just had to share the recipe. Even if it does sound a bit dated.
Maybe it’s time for a sun-dried tomato resurgence? Move over smashed avocado!
You heard it here first 😉
Oh and the secret to a good omelette?
Wait until the butter starts foaming before adding the eggs. And cook gently on a medium heat removing the pan before the eggs are 100% set.
enough for: 1
takes: 15 minutes
2 tablespoons butter
1 handful sun dried tomatoes or cooked bacon
handful grated parmesan cheese
salad leaves, to serve
1. Mix eggs with a pinch of salt in a medium bowl. Heat a medium non-stick frying pan on a medium heat. Add butter and when it starts to foam add the eggs.
2. Let the mixture cook gently for a minute or so. Scatter over tomatoes or bacon and cheese. Keep cooking until eggs are almost completely set but not quite.
3. Remove from the heat and tip the omelette out onto a plate, rolling it as you go. Or if rolling is too tricky just fold it in half so the tomato / cheese filling is in the middle. Serve with salad and extra parmesan.
WINE MATCH: A nice crisp white like Pinot Gris or Gruner Veltliner.
Variations & Substitutions
goats cheese & basil – skip the sun dried tomato and serve omelette with crumbled goats cheese and a handful of fresh basil leaves.
more substantial (carb lovers) – serve with hot buttered toast or pita.
more substantial (low carb) – make a 4-egg omelette and use more cheese. Scatter over some toasted almonds or hazelnuts. Or serve with bacon.
different fillings – cheese on it’s own is a classic. Or cooked crab for something fancy. Pretty much anything that works as a pizza topping will also be lovely in an omelette. I also love basil and goats cheese.
dairy-free – just skip the cheese or replace with extra tomato. Or serve with a dairy-free pesto.
pesto – love this drizzled with a good quality pesto.
carnivore – serve with some bacon or prosciutto.
Problem Solving Guide
bland – more salt or Parmesan.
too dry – overcooked eggs. Next time check earlier. For now some mayo or a drizzle of nice peppery extra virgin olive oil will help.
sticking to the pan – next time oil the pan more generously. A non stick pan or well seasoned pan will help. For now allow the pan to cool so the eggs release.
Waste Avoidance Strategy
butter – will keep in the fridge for weeks.
eggs – will keep in the fridge for weeks or use for another meal.
sun dried tomatoes – unopened jars will keep in the pantry for months. If opened or from the deli keep in the fridge for a few weeks (or longer). Can be frozen.
bacon – if you buy it in a cryovac pack it keeps for a few weeks, check the best before date. Otherwise you’ll need to freeze it.
parmesan – keeps for longer in a chunk so only grate when you’re cooking. I wrap in waxed paper or baking paper and then keep in an airtight container or a sealed ziplock bag. I prefer this over just wrapping in cling wrap because the air in the container allows the cheese to breathe and not sweat but the container / plastic bag prevents from drying out in the dry fridge air. Either way will keep for months.
salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.
You can but omelettes are best when freshly made. I had the leftovers from my photo shoot cold with a broccoli salad. It was OK but not as good as a warm omelette.