Tomato & Cucumber Omelette

Units:
Servings: Prep Time: 10 Cook Time: 10

Ingredients

Directions

  1. Whisk eggs in a bowl with salt and pepper.
  2. Heat olive oil in a non-stick skillet over medium heat.
  3. Add onions and sauté until soft.
  4. Add tomatoes and cucumber, cook for 2 minutes.
  5. Pour eggs over vegetables, cook until edges set.
  6. Gently lift edges with a spatula, letting uncooked eggs flow underneath.
  7. Cook until eggs are fully set, then fold omelette.
  8. Garnish with basil before serving.

Notes

Serve with a side of whole grain toast for added carbohydrates.

Dietary Tags

Recipe By:

Chef AI

Tomato & Cucumber Omelette

Ingredients

  • 8 large eggs
  • 1 pint mixed grape tomatoes, halved
  • 1 large cucumber, diced
  • 1 red Tropeana onion, thinly sliced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/4 cup fresh basil, chopped

Directions

  1. Whisk eggs in a bowl with salt and pepper.
  2. Heat olive oil in a non-stick skillet over medium heat.
  3. Add onions and sauté until soft.
  4. Add tomatoes and cucumber, cook for 2 minutes.
  5. Pour eggs over vegetables, cook until edges set.
  6. Gently lift edges with a spatula, letting uncooked eggs flow underneath.
  7. Cook until eggs are fully set, then fold omelette.
  8. Garnish with basil before serving.