Tomato Basil Omelet

From The Mediterranean Diet for Every Day
Servings 1 person


  • 2 eggs
  • 1 Tbsp skim milk
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 tsp EVOO
  • 1 plum tomato chopped
  • 1 small shallot minced
  • 1/4 cup chopped basil


  • 1. Mix eggs, skim milk, salt and pepper until well combined and set aside.
  • 2. Heat 1 teaspoon of EVOO in a small skillet over medium heat.
  • 3. Stir in the tomato, shallot, and basil and cook for 2-3 minutes, or until hot.
  • 4. Spoon the tomato mixture into a bowl and set aside.
  • 5. Heat the remaining teaspoon of eVOO in the same skillet and pour into the egg mixture. Rotate the pan to coat the sides with egg.
  • 6. Let the eggs cook for 1 minute; the scrape down the sides of the pan using a spatula, letting the uncooked eggs spread.
  • 7. Allow the eggs to cook for 1-2 minutes longer, or until almost set. Spoon the tomato mixture over half of the omelet.
  • 8. Fold the empty half of the omelet over the tomato filling and allow the eggs to cook for 1 more minute, or until the eggs are cooked through. Serve hot.
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