Tomato Herb Omelet

A classic French omelette shines when late-season tomatoes and fresh garden herbs meet softly beaten eggs. Folded with crumbled goat cheese and a touch of balsamic, it brings Provençal brightness to a quick breakfast plate.

Serves 2 · 12 min prep · 10 min cook

Estimate for one serving

• 295 cal
• 18g protein
• 7g carbs
• 22g fat
• 3.6g fiber

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Ingredients

• 2 medium ripe late-season tomatoes
• 4 large eggs
• 8 fresh basil leaves
• 2 tbsp snipped fresh chives
• 1 tsp fresh thyme leaves
• 1 1/2 tbsp unsalted butter
• 1 tsp olive oil
• 1 small garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled soft goat cheese or feta
• 1/2 tsp balsamic vinegar

Instructions

1. 1Core the tomatoes and cut them into small dice; place in a colander, sprinkle lightly with the salt, and let drain 5 minutes so excess liquid does not water down the eggs.
2. 2Finely mince the garlic. Stack the basil leaves, roll them, and slice into thin ribbons. Snip the chives and strip the thyme leaves.
3. 3Crack the eggs into a bowl, add the remaining salt and the black pepper, and beat vigorously with a fork until the whites and yolks are fully blended and slightly frothy.
4. 4Heat a 10-inch nonstick skillet over medium heat. Add the olive oil and half the butter; when the butter foams, tip in the minced garlic and cook 20 seconds until fragrant but not brown.
5. 5Add the drained tomatoes and cook 1 1/2 to 2 minutes, stirring once or twice, just until they soften and release a little juice. Splash in the balsamic, toss, then scrape the tomatoes onto a plate.
6. 6Wipe the skillet quickly, return it to medium heat, and add the remaining butter. When it melts and foams, pour in half the beaten eggs for the first omelet.
7. 7Let the eggs set at the edges for about 20 seconds, then use a spatula to pull the cooked edges toward the center while tilting the pan so uncooked egg flows underneath. Continue until the top is mostly set but still glossy, about 1 1/2 minutes total.
8. 8Scatter half the warm tomatoes, half the goat cheese, and a generous pinch of the mixed herbs down the center. Fold the omelet in half or thirds and slide onto a warm plate.
9. 9Repeat with the remaining eggs, tomatoes, cheese, and herbs for the second omelet. Serve at once while the interior is still custardy and the herbs smell bright.