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Herbed Tomato Omelette

(Makes 1 serving) 2 eggs 2 tsp (10 mL) water Seasoning Mix (see recipe below) Cooking spray 1/4 cup (50 mL) diced tomatoes 1/4 cup (50 mL) shredded mozzarella cheese Beat eggs with water in a small bowl. Stir in single Seasoning Mix (or 2-1/2 tsp/12 mL of bulk Seasoning Mix). Heat an 8-inch (20 cm) non-stick skillet over medium heat. Spray with cooking spray. Add egg mixture. As egg sets at edges, use spatula to gently push cooked portions toward the centre of the skillet; tilt skillet to allow uncooked portions to flow into the empty spaces. When omelette is almost set on the surface but still looks moist, sprinkle tomatoes and cheese over one half. Slip spatula under unfilled side; fold omelette in half. Cook briefly until cheese is melted. Slide omelette onto a plate to serve. Seasoning Mix (Bulk measurements are in italics) 1-1/2 tsp (7 mL) dried chives (3 tbsp/45 mL) 1/2 tsp (2 mL) onion powder (1 tbsp/15 mL) 1/2 tsp (2 mL) dried basil (1 tbsp/15 mL) 1/4 tsp (1 mL) dried oregano (1-1/2 tsp/7 mL) Pinch black pepper (1/4 tsp/1 mL) Pinch cayenne pepper (1/4 tsp/1 mL) Pinch salt (1/4 tsp/1 mL) Combine seasonings in a small bowl; stir until blended. For bulk mix, store in glass jar; stir before using. Use within 6 months. Other filling suggestions: zucchini, mushrooms, sweet peppers, asparagus, green onion, shrimp, bacon, ham, cheese (Cheddar, Swiss or feta)