Heirloom Tomato Omelet

Serves 2 · 10 min prep · 10 min cook

Estimate for one serving

• 310 cal
• 18g protein
• 7g carbs
• 24g fat
• 2g fiber

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Ingredients

• 4 large eggs
• 1 large or 2 small heirloom tomatoes
• 1/3 cup fresh basil leaves
• 2 oz goat cheese or fresh mozzarella
• 1 tbsp unsalted butter
• 1 tsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chives optional garnish

Instructions

1. 1Slice the heirloom tomatoes into thin rounds or half-moons and lay them on a paper towel. Sprinkle lightly with salt and let sit 5 minutes so excess moisture draws out.
2. 2Tear the basil into ribbons and crumble or tear the cheese into small pieces so it melts quickly inside the omelet.
3. 3Crack two eggs per omelet into a bowl, add salt and pepper, and beat with a fork until fully blended and slightly frothy. Repeat in a second bowl if making both at once.
4. 4Warm a nonstick 8- or 9-inch skillet over medium heat. Add half the butter and the olive oil and swirl until foamy and just starting to smell nutty.
5. 5Pour in the first bowl of beaten eggs. Let them set at the edges for about 20 seconds, then gently pull the cooked edges toward the center with a spatula, tilting the pan so raw egg fills the gaps.
6. 6When the top is mostly set but still glossy and soft in the center, about 1 to 2 minutes total, arrange a layer of tomato slices over one half of the omelet.
7. 7Scatter half the basil and half the cheese over the tomatoes. Fold the bare half of the omelet over the filling and cook 30 seconds more so the cheese softens.
8. 8Slide onto a warm plate. Wipe the pan quickly and repeat with remaining butter, eggs, tomatoes, basil, and cheese for the second omelet.
9. 9Garnish with extra basil ribbons and chives if using. Serve immediately while the cheese is soft and the tomatoes are warm but still bright.