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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Ingredient-Stretching Tip: If you have leftover sun-dried tomatoes, use them for this artichoke and sun-dried tomato pasta or Kalamata olive pasta.
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 for breakfast, brunch/lunch, or even dinner. And this sun-dried tomato omelette is no different.
One of my favorite omelettes is one stuffed with spinach, pillowy mozzarella, and smokey sun-dried tomatoes. I also like to begin cooking the omelette as if I’m about to make a frittata because it allows the fillings 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 nicer that way.
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 want to. But if you’re looking for an egg recipe with classic Italian flavors, look no further than this colorful, cheesy omelette.
Why You’ll Love This Sun-Dried Tomato Omelette
- It’s a meal for any time of day: This omelette works for breakfast, lunch/brunch, or a simple dinner.
- It’s versatile: You can easily swap out the ingredients for whatever you prefer.
- This omelette is nutritious: With eggs, cheese, spinach, and tomatoes, this omelette provides key nutrients like protein, calcium, vitamin C, and potassium.
Key Ingredients
- Sun-Dried Tomatoes in Oil: The ones that come in jars packed in oil are more flavorful than ones sold in bags.
- Pecorino Romano Cheese: This is probably my favorite sheep’s milk cheese, and it adds a great authentic flavor to any Italian-based or inspired recipes.
- Whole-Milk Mozzarella: This will create a softer, more delicate texture than part-skim mozzarella.
See the recipe card below for more information on ingredients and quantities.
How to Make This Sun-Dried Tomato Omelette
- Absorb excess oil from sun-dried tomatoes: Place the tomatoes on a paper towel for 5 minutes. Set aside.
- Prepare the eggs: Whisk them in a small bowl with the Pecorino, salt, and pepper.
- Cook the spinach: Heat the oil in a large skillet. Add the spinach, salt, and pepper, and cook until the spinach wilts.
- Add remaining ingredients: Add the sun-dried tomatoes to the pan and distribute them and the spinach evenly. On low heat, pour in the eggs, tilting the pan back and forth to spread the eggs in an even layer. Add the cubed mozzarella to the surface, spreading them evenly.
- Cook the omelette: Cook the omelette on medium-low heat until the center is almost fully cooked, about 5 minutes. Flip one side of the cooked eggs onto the other side to form an omelette. Cook for 30 seconds; flip it over, and cook it for another 30 seconds.
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 the eggs to the pan so they cook low and slow and stay tender.
- 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 to.
Variations & Substitutions
-Replace the mozzarella with Asiago, fontina, or another Italian cheese.
-Omit the sun-dried tomatoes if you don’t like them. You can also sub them 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.
Recipe FAQs
The key is to use low heat when cooking it. It will take a little longer to fully cook through, but the eggs will remain soft and tender.
I recommend using a 10″ to 12″ size pan.
Serve alongside a crisp salad or buttered toast, like rye or multi-grain.
Storage
Refrigerator: Store any leftovers in the refrigerator for up to 3 days.
Freezer: I don’t recommend freezing this omelette. Anything with a high water content like eggs typically doesn’t reheat well.
Reheat: Reheat in the oven, covered, at no more than 300F until just warmed through. You can also reheat it in the microwave in a microwave-safe container.
More Breakfast Recipes
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Sun-Dried Tomato Omelette
Ingredients
- ¼ cup sun-dried tomatoes packed in oil, sliced (Note 1)
- 3 large eggs
- 1 tablespoon Pecorino Romano cheese grated (Note 2)
- ½ teaspoon kosher salt
- Black pepper freshly ground
- 1 teaspoon extra virgin olive oil
- 2 cups baby spinach tightly packed
- ⅓ cup whole-milk mozzarella cut into small cubes (Note 3)
Instructions
- Place the sun-dried tomatoes on a paper towel to absorb the excess oil, about 5 minutes. Set aside.¼ cup sliced sun-dried tomatoes
- Break the eggs into a small bowl and whisk. Stir in the Pecorino Romano, salt, and pepper. Set aside.3 large eggs1 tablespoon grated Pecorino Romano cheese½ teaspoon kosher saltFreshly ground black pepper
- Heat the extra virgin olive oil in a 10" to 12" skillet. Add the spinach and cook on medium-low to medium heat until wilted. 1 teaspoon extra virgin olive oil2 cups tightly packed baby spinach
- 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. ⅓ cup cubed whole-milk mozzarella
- 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.
- Transfer the omelette to a plate. Serve alongside a crisp salad or buttered toast. Enjoy!
