Tomato Herb Omelet
Omelets are perhaps one of the most versatile breakfast dishes out there. You can put (almost) anything inside of an omelet and they make the perfect base for a high protein balanced breakfast.
Eggs themselves contain protein, vitamin D, choline (a brain-supportive nutrient) and a host of other vitamins and minerals (especially the yolk – don’t skip it!). And when stuffed with vegetables, an omelet becomes even more nutrient-dense, and can be a filling an satisfying way to start the day.
The omelet I’m sharing today is stuffed with juicy tomatoes, a handful of fresh herbs and a smattering of tangy goat cheese. I love how these ingredients go together, and it’s easy enough to make on a weekday, but is exciting enough to wake up for.
If you don’t have these ingredients on hand or they’re just not your cup of tea, here are a few other omelet combinations that I think you’ll love:
- Zucchini, summer squash, white cheddar
- Mushrooms, onions, green bell pepper, Swiss
- Roasted red peppers, kalamata olives, spinach, feta
- Avocado, salsa, cilantro, queso fresco
- Broccoli, green onion, sharp cheddar
Really, any of combination of veggies, greens, herbs and cheeses you have on hand can work to make a delicious omelet. Don’t be afraid to experiment and have fun with it!Print
Tomato Herb Omelet
- Prep Time: 5 mins
- Cook Time: 5-10 mins
- Total Time: 10-15 mins
- Yield: Makes 4 omelets 1x
- Category: Breakfast
- Method: Stove-Top
A high protein omelet made with fluffy eggs, fresh herbs, tomatoes and goat cheese.
- 8 large eggs
- ½ teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- 1 cup fresh herbs, chopped (parsley, chives, tarragon)
- 1-pint cherry or grape tomatoes, quartered
- 1-ounce goat cheese, crumbled
- In a medium bowl, whisk together the eggs, salt and black pepper until thoroughly combined.
- Heat a small nonstick skillet to medium-low. Coat with cooking spray. Add ¼ of the egg mixture, then sprinkle ¼ of the chopped herbs over the egg mixture. Once it’s just set, use a spatula to flip the egg.
- Sprinkle ¼ of the tomatoes and ¼ of the goat cheese. Fold over the omelet and reduce the heat to low. Cook until the egg is just set and the tomatoes and goat cheese are hot.
- Repeat the process with the remaining egg mixture and fillings to make 4 omelets.
- Serve immediately.
Cooking Tip: For extra fluffy eggs, use an immersion blender (instead of a whisk) to beat the eggs.
Make it a Meal: Serve with whole wheat toast and fresh fruit.
- Serving Size: 1 omelet
- Calories: 206
- Sugar: 0g
- Sodium: 309mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 380mg
Keywords: omelet, eggs, egg, breakfast, brunch, herbs, tomatoes