Tomato Vidalia Onion Omelette
It’s what’s for breakfast. Not only is this tomato vidalia onion omelette a light and scrumptious meal, it’s beautiful to look at every step of the way.
- Prep Time : 5 minutes
- Cook Time : 10 minutes
- Yield : 2
- eggs - 6, organic or farm raised
- milk - 2 Tbs
- olive oil - 2 Tbs.
- salted butter - 1 Tbs
- vidalia onion - 1/4 cup, diced
- fresh garlic - 1 cloved, shaved
- fresh thyme - 2 sprigs, or 1 tsp minced
- fresh oregano - 1 sprig, or 1 tsp minced
- grape tomatoes - 1 cup, red and yellow, halved
- organic baby spinach - 1 cup, or about a handful
- butterkase cheese - 3 oz, or about 1/4 cup shredded
- sea salt - to taste
- black pepper - fresh ground to taste
Wash herbs and spinach. If you aren't a fan of cooked spinach, omit it from this recipe. We won't fault you, it's not for everyone. Just know that it's a good source of vitamin A,B, C, E, K, and an excellent source of iron, potassium, and calcium, among a slew of other nutrients essential for a balanced diet. At least include it fresh in a salad. Did you know spinach also acts as a natural teeth cleaner? Okay, time to digress.
Thinly slice onion and shave garlic on a plane. If you're handy with a chef's knife, slice paper thin. Doesn't this look pretty?
Over medium heat, throw this batch (sans the garlic) into a medium pan with about 2 Tbs olive oil. Don't measure, just drizzle about two full turns in the pan. Saute for about 6 minutes. Only stir once when the ingredients start to caramelize on the bottom. You'll know it's ready when the tomato skins wrinkle and the onions are slightly translucent.
Hopefully you had the eggs scrambled and set aside to come to room temperature during all this prep. I like to separate and discard half or more of the yolks to cut down on fat and cholesterol. With the herb and veggies, you won't miss the yolks. Promise. Ideally, I remove everything from the pan to a separate plate and add 1 Tbs butter to re-coat the pan. Then add the egg and milk combination and disperse the tomato, onion, garlic, spinach, thyme, oregano mixture over top. Add the butterkase cheese, and cook for 3-4 minutes until the edges start to congeal.
I like to finish this tomato onion omelette in the oven at 375 degrees for 10 minutes. Make sure your pan is oven safe before you do this. If you are using a cast iron skillet, you probably already know the cook time for every step in this recipe is reduced by a couple minutes.
If you aren't finishing in the oven, cover the pan and turn all the way to low for about 5 minutes. Depending on your stove this time could vary greatly, so keep an eye and a nose out for when it looks done.
Like this recipe? Check out other breakfast dishes with eggs, like this delicious Creole - Inspired Eggs and Cheddar Cheese Sandwich