Omelette with Sundried Tomatoes

Name: Omelette with Sundried Tomatoes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 Eggs (large); 2 Sun-Dried Tomatoes; Red Onion; Salt; Pepper; 1 teaspoon Oil; Lettuce; Cucumber; 3 Cherry Tomatoes; Olive Oil

10 min·136 Views

Flora Petrova

352 Recipes

Omelette with Sun-Dried Tomatoes: A flavorful and quick omelette filled with savory sun-dried tomatoes and red onion, complemented by a fresh side salad.

Allergens

Vegetarian

Pescatarian

Halal

Lactose-Free

Gluten-Free

395kcal

1 Portion · 957 g

Protein

26 g

Carbohydrates

29 g

Fat

16 g

Fiber

13 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

1

g

Eggs (large)2
Sun-Dried Tomatoes2
Red Onion
Salt
Pepper
Oil1 teaspoon
Lettuce
Cucumber
Cherry Tomatoes3
Olive Oil

Prep the Ingredients

1
Thinly slice the red onion.
2
Roughly chop the sun-dried tomatoes.
3
In a small bowl, whisk the eggs with a pinch of salt and pepper.

Sauté the Onion

4
Warm a nonstick pan over medium heat.
5
Add the oil (or use some of the oil from the sun-dried tomatoes).
6
Sauté the sliced onion for about 2 minutes, or until it starts to soften.
2 min

Add the Sun-Dried Tomatoes

7
Stir the chopped sun-dried tomatoes in with the onion.
8
Cook for another 1–2 minutes, allowing the flavors to combine.
2 min

Pour in the Eggs

9
Evenly spread the onion and tomatoes in the pan.
10
Gently pour the whisked eggs over them.
11
Cook the omelette for about 2–3 minutes, or until the bottom is set.
3 min

Finish Cooking

12
Use a spatula to lift the edges of the omelette, letting any uncooked egg run underneath.
13
Cook to your preferred doneness. You can fold it or flip it if you like.