Tomato Basil Omelet Low Carb Recipes

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EASY TOMATO OMELETTE



Easy Tomato Omelette image

Looking for a healthy high protein lunch or breakfast? This tomato omelette is just the trick - 20g protein per serving!

Provided by HurryTheFoodUp

Categories     Breakfast     Lunch

Time 10m

Number Of Ingredients 9

2 eggs
1 tsp olive oil
½ cup cherry tomatoes ((the sweeter the better))
½ cup basil, fresh ((dried will work if necessary))
¼ cup favourite cheese ((think cheddar, monterey jack, mozzarella, remember to avoid rennet if you're vegetarian))
salt ((to taste))
pepper ((to taste))
2 spring onions
1 chili ((red or green))

Steps:

  • Wash the tomatoes (and spring onions or chili if you're using them) and chop into small pieces.
  • Heat half the oil in a pan and fry the tomatoes for about 2 minutes. Set aside. Clean the pan with a tissue.
  • Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
  • Heat the rest of the oil in a pan (non-stick if possible) on low to medium heat. Use paper to wipe the oil around a little (or an oil spray if you have it).
  • Pour the egg mix into the pan
  • Using a spatula, ruffle the omelette so it doesn't stick. As you create gaps tilt the pan so the liquid fills the spaces.
  • Let it cook for about 2 minutes and...
  • Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the tomatoes and basil (and cheese, spring onions or chili if you're using them).
  • Fold the empty half of the omelette on top of the other.
  • Slide it onto a plate - the heat from closing the omelette will finish cooking the inside.

Nutrition Facts : Calories 345 kcal, Carbohydrate 11 g, Protein 23 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 373 mg, Sodium 1632 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving

TOMATO AND BASIL OMELETTE



Tomato and Basil Omelette image

Make and share this Tomato and Basil Omelette recipe from Food.com.

Provided by littlemafia

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 large tomatoes, cored and peeled
4 tablespoons olive oil
1 bay leaf
1 sprig thyme
1 garlic clove, crushed then peeled & finely choppe
1 handful basil leaves, roughly chopped
6 fresh eggs
salt and black pepper

Steps:

  • Cut each tomato in half and squeeze lightly to press out the seeds and juice. Chop the flesh coarsely and place in a saucepan with 2 tbsps of the olive oil and the bay leaf.
  • Cook over a brisk heat for 15-30 minutes until all the moisture has evaporated and the mixture has dried out, almost to a paste. Set aside to cool slightly.
  • Meanwhile pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil. Break in the eggs, season wth salt and pepper and beat with a fork. Add the tomato and mix well.
  • Heat a frying pan over a high heat and add the remaining olive oil, swirling it round the pan. Add the egg mixture and cook, stirring continuosly with a fork in a circular motion, until the eggs have set evenly but are still creamy.
  • Leave the pan over the heat undisturbed for 30 seconds to brown the bottom. Remove it from the heat, turn out of the pan onto a plate and serve with some black Nice olives.

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