Tomato Herb Omelet

Serves 2 · 10 min prep · 12 min cook

Ingredients

• 4 large eggs
• 1 cup ripe mixed tomatoes (red, yellow, heirloom slices)
• 1/4 cup fresh basil leaves
• 1 tsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 1 tbsp unsalted butter
• 1 tsp olive oil
• 1 garlic clove, minced
• 1/4 cup crumbled feta cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp lemon zest

Instructions

1. 1Rinse the mixed tomatoes and pat them dry, then slice into thin wedges so the natural juices stay intact.
2. 2Finely chop the basil, thyme, and parsley together on a board so the herbs release their aroma.
3. 3Crack the eggs into a bowl, add salt and pepper, and whisk vigorously until the mixture is uniform and slightly frothy.
4. 4Warm a 10-inch nonstick skillet over medium heat and swirl in the butter with a drizzle of olive oil until the fat foams gently.
5. 5Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
6. 6Scatter the tomato wedges into the pan and cook 2 to 3 minutes, stirring once, until they soften and release a light pan sauce.
7. 7Pour the beaten eggs over the tomatoes, tilting the pan so the eggs coat the bottom evenly.
8. 8As the edges set, use a spatula to lift them and let uncooked egg flow underneath; cook about 2 minutes until mostly set but still glossy on top.
9. 9Sprinkle the chopped herbs, feta, and lemon zest across one half of the omelet.
10. 10Fold the empty half over the filling, cook 30 seconds more, then slide onto plates.
11. 11Rest 1 minute so the residual heat finishes the center, then garnish with any remaining herbs and a crack of black pepper before serving.