Sun-Dried Tomato Omelette
This sun-dried tomato omelette filled with Italian flavors is a perfect example of how to whip up a tasty yet no-fuss breakfast, brunch, or dinner.
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Omelettes are one of the easiest things you can make, and the options on what to stuff them with are endless. They also work as a meal any time of day, whether it’s breakfast, brunch/lunch, or even dinner.
One of my favorite omelettes is one stuffed with spinach, pillowy mozzarella, and smokey sun-dried tomatoes. I also like to begin cooking an omelette as if I’m about to make a frittata because it allows the filling to say “peek-a-boo!” out of the top. It’s purely aesthetic, but we eat with our eyes first, and I think it looks much prettier than when the filling plays hide-and-seek inside the omelette.
Like most omelettes, this one is easily customizable using whatever you have on hand. The spinach can become broccoli, the mozzarella can become cheddar, and you can omit the sun-dried tomatoes if you don’t like them. But if you’re looking for one with classic Italian flavors, look no further than this sun-dried tomato omelette.
Ingredients You’ll Need
- Sun-Dried Tomatoes in Oil
- Large Eggs
- Pecorino Romano
- Extra Virgin Olive Oil
- Baby Spinach
- Whole-Milk Mozzarella
Pro Tips
Drain the sun-dried tomatoes on a paper towel: This will absorb the excess oil, so you don’t transfer too much of it to the omelette.
Reduce the heat to cook the eggs: Be sure to use low heat after adding them to the pan so they cook low and slow and stay moist.
Prep all ingredients before cooking the eggs: Because eggs cook so quickly and you should watch them closely, prep all your ingredients beforehand, so they’re ready to add to the pan when it’s time.
Suggestions for Variations and Substitutions
- Replace the mozzarella with asiago, fontina, or another Italian cheese.
- Omit the sun-dried tomatoes if you don’t like them, or sub with chopped artichoke hearts or olives.
- Load up the omelette with veggies like bell pepper and onions.
- Garnish the omelette with some fresh minced parsley.
Leftovers
Store any leftovers in the refrigerator for up to three days. Eat cold or reheat gently until just warmed through.
Sun-Dried Tomato Omelette
Ingredients
- 1/4 cup sun-dried tomatoes packed in oil, sliced
- 3 large eggs
- 1 tablespoon Pecorino Romano
- 1 teaspoon extra virgin olive oil
- 2 cups baby spinach, packed
- 1/3 cup fresh whole-milk mozzarella, cut into small cubes
Instructions
- Place the sun-dried tomatoes on a paper towel to absorb the excess oil, about 5 minutes. Set aside.1/4 cup sun-dried tomatoes, sliced
- Break the eggs into a small bowl and whisk. Stir in the Pecorino Romano and a pinch of salt and pepper. Set aside.3 large eggs1 tablespoon Pecorino Romano
- Heat the extra virgin olive oil in a 10" to 12" skillet. Add the spinach with some salt and pepper, and cook on medium-low to medium heat until wilted. 1 teaspoon extra virgin olive oil2 cups baby spinach, packed
- Add the sun-dried tomatoes to the pan, and evenly distribute them and the spinach over the pan's surface. With the heat on low to medium-low, pour in the eggs and tilt the pan back and forth gently so that they spread evenly and end to end. Add the cubed mozzarella to the top of the omelette, also spreading them evenly over the entire pan. 1/3 cup fresh whole-milk mozzarella, cut into small cubes
- Watch the omelette carefully. You'll see it firm up around the edges first, but wait until the center is almost fully cooked (about 5 minutes) before using a spatula to flip one half of the omelette over the other half. Ensure that the heat isn't too high, which could cook the bottom of the omelette too fast and dry it out. After flipping one side over, cook it for about 30 seconds before flipping the entire omelette over and cooking the other side for about 30 seconds.Tip: You may want to use two spatulas–one in each hand–for all the flipping.
- Transfer the omelette to a plate. Serve alongside a crisp salad or buttered toast, such as rye or whole wheat. Enjoy!