I made a quick little video for you all on how to make my favorite omelet - it comes out soft and fluffy each time. Plus, anything with fresh herbs is always the way to go in my book! Posted this for The Honest Company as well.
Summertime weekends were made for breakfast in bed. There’s never been a better time to perfect your omelet!
A ripe tomato in the middle of the summer is about as good as it gets — fresh from your backyard garden or farmers’ market when they are sweet, juicy, and smooth as butter. That’s why I created this incredibly simple but gorgeous omelet recipe. It celebrates the season with bright, fresh flavors and it’s so easy to make you’ll be whipping these up on a weekday! This recipe makes one large omelet that is lightened up by using two egg whites and one whole egg. I like the balance of extra protein but keeping some of the fat and natural combination of yolk and whites. If you want to spice up your tomato basil salsa, add finely chopped shallots, garlic, and cracked red pepper. Otherwise, keep things simple and follow along below!
Farmers’ Market Omelet
1/4 cup chopped fresh tomatoes (I used cherry and vine ripened)
1 tablespoon fresh chopped basil
1 teaspoon olive oil
sea salt to taste
2 egg whites
1 whole egg
Sea salt to taste
1 teaspoon fresh chopped dill
1 teaspoon fresh chopped chives
1 teaspoon fresh chopped parsley
Olive oil spray for skillet
1 tablespoon freshly grated Parmesan cheese
- Toss together tomatoes, basil, olive oil and salt and set aside.
- Whisk eggs, salt and herbs in a small bowl.
- Heat a skillet over medium and spray with olive oil to create a non-stick surface. Add egg mixture and very gently stir with a spatula. Let the egg sit for about 30 seconds and then gently lift the side of the omelet to let any runny parts trickle underneath the sides of the omelet. Once set, flip and top with Parmesan cheese.
- Fold the omelet in half and slide onto your plate. Top with tomato salsa and serve immediately.