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.

5 from 1 vote

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Servings to 2

Calories 440 kcal

Prep Time 10

Cook Time 10

Total Time 20

Ingredients

▢ ¼ cup sun-dried tomatoes packed in oil, sliced (Note 1)
▢ 3 large eggs
▢ 1 tablespoon grated Pecorino Romano cheese (Note 2)
▢ ½ teaspoon kosher salt
▢ Ground black pepper
▢ 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.
Break the eggs into a small bowl and whisk. Stir in the Pecorino Romano, salt, and pepper. Set aside.
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.
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.
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!

Notes

Note 1: You can use the sun-dried tomatoes sold in bags, but the oil-based ones sold in jars are more flavorful.

Note 2: You can use Parmesan cheese, but Pecorino Romano is more pungent for this omelette.

Note 3: Part-skim mozzarella is fine to use, but it won't be as soft as the whole-milk variety.

General Notes:

-You can add a pinch (⅛ teaspoon) of salt to the spinach.

-Use two spatulas to flip the omelette, which may be easier.

Nutrition

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