By Martha Rose Shulman
- Total Time
- About 15 minutes
- Rating
- 5(149)
- Notes
- Read community notes
Sometimes the filling for my omelet is determined by something I find in my pantry. I don’t recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.
Featured in: Recipes for Health: Omelets: The Ultimate Fast Food
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Ingredients
Yield:1 serving.
- 2eggs
- 1tablespoon low-fat milk
- Salt and freshly ground pepper
- 1small garlic clove
- 2teaspoons extra virgin olive oil
- 2tablespoons chopped oil-packed sun dried tomatoes
- ½ounce crumbled goat cheese (about 2 tablespoons)
- A few leaves of fresh basil, cut in thin strips
For Each Omelet
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
302 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
Step
2
Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
Step
3
As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg “pancake,” then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don’t like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.
Tip
- Advance preparation: You can chop the sun-dried tomatoes and crumble the cheese hours before you make the omelet.
Ratings
5
out of 5
149
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Cooking Notes
Nori
I dry my own tomatoes as garden permits, but do not preserve in olive oil. Instead, I freeze the dried ones until needed, rehydrate somewhat when needed for recipe, and adjust oil in recipe as needed, dice dried tomatoes if needed.
Mary Ellen
Great recipe. I substituted feta.
Brian Reimer
12Sep20: go easy on the garlic and oil since the sun dried tomatoes are oily.
Mon
Amazing and delicious! Used feta instead of goat. I agree, cut the oil in half. The sun dried tomatoes bring additional oil.
Mon
I substituted goat cheese for feta cheese and augmented to a big garlic. Absolutely delicious!! One revision- lower to one teasp of olive oil. Enjoy!
Lanam
Should the garlic clove be minced or sliced, or just added whole?
Brian Reimer
12Sep20: go easy on the garlic and oil since the sun dried tomatoes are oily.
Meagan
I added spinach and use parmeson...delish
Nona
Don't hate me, but I detest goat cheese, is there a not too smelling can anyone recommend a substitute?
Lone Christensen
Thanks for the reminder of making an omelette! I haven't made one in years and this was a nice somewhat spicy recipe with the sun-dried tomatoes. I used feta cheese.....
Robin
I loved this recipe... so easy to make and delicious. I'm a huge fan of sundried tomatoes anyway but with the garlic and goat cheese it was absolutely delicious.
Nori
I dry my own tomatoes as garden permits, but do not preserve in olive oil. Instead, I freeze the dried ones until needed, rehydrate somewhat when needed for recipe, and adjust oil in recipe as needed, dice dried tomatoes if needed.
Kate Tornay
Quick, easy, delicious. I'll probably cut the olive oil down to one teaspoon next time. Two made it a little too slippery for me.
Mary Ellen
Great recipe. I substituted feta.
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