Herbed Tomato Omelette

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2 eggs
2 tsp (10 mL) water
seasoning mix (see below)
cooking spray
1/4 cup (50 mL) diced tomatoes
1/4 cup (50 mL) shredded mozzarella cheese
Seasoning Mix:
1 1/2 tsp (7 mL) dried chives
1/2 tsp (2 mL) onion powder
1/2 tsp (2 mL) dried basil
1/4 tsp (1 mL) dried oregano
pinch black pepper
pinch cayenne pepper
pinch salt


Beat eggs with water in small bowl. Stir in seasoning mix or 2 1/2 tsp (12 mL) bulk seasoning mix (see below). Heat an 8 inch (20 cm) non stick skillet over medium heat. Spray with cooking spray. Add egg mixture. As egg sets at edges, use spatula to gently push cooked portions toward the centre of the skillet; tilt skillet to allow uncooked portions to flow into the empty spaces. When omelette is almost set on the surface but still looks moist, sprinkle tomatoes and cheese over one half. Slip spatula under unfilled side; fold omelette in half. Cook briefly until cheese is melted. Slide omelette onto a plate to serve.

Bulk Seasoning Mix:

3 tbsp (45 mL) dried chives

1 tbsp (15 mL) onion powder

1 tbsp (15 mL) dried basil

1 1/2 tsp (7 mL) dried oregano

1/4 tsp (1 mL) black pepper

1/4 tsp (1 mL) cayenne pepper

1/4 tsp (1 mL) salt

Store in glass jar and stir before using.

Other Filling Suggestions:

Zucchini, mushrooms, sweet peppers, asparagus, green onion, shrimp, bacon, ham, cheese: cheddar, swiss or feta.

Preparation: and Cooking 20 minutes or less.