The ultimate summer omelette – a low carb, high protein vegetarian meal full of juicy garlicky pan roasted tomatoes, creamy burrata and basil pesto! This flexible recipe can be made with any tomatoes (full size, heirloom or cherry tomatoes) and the pesto can be swapped for fresh basil! A light and easy dinner, or a hearty breakfast or brunch to enjoy year round.

Introducing The Best Summer Omelette

I am loving omelettes for my lunches these days, since we all know that protein packed lunches are the cure for the afternoon slump, and this is a particularly delightful combo, because when is anything with burrata ever not delightful?

All our favorite summer flavors are coming to party in this recipe, and for anyone with a big tomato haul, it is a must-try! You can use cherry or baby tomatoes, any size of vine tomatoes, heirloom tomatoes – they are all welcome! And since I am writing this at the end of summer, I have to reassure you that it can be enjoyed year round, even with very “meh” off season tomatoes, and I have instructions for each type of tomato coming your way…

Ingredients & Recipe Notes

Let’s talk ingredients!

  • Tomatoes! I’m using cherry tomatoes, but if you want to use larger ones, you can pan fry them in halves (for small-medium sized tomatoes) or slice them into thirds (for larger beefsteak / heirloom tomatoes). Pan frying slices or halves of larger tomatoes will just take a little longer.
  • You’ll cook the tomatoes with garlic, of course.
  • Pesto OR you can just swap in some fresh basil. (If you do this, I’d also recommend throwing on a little extra cheese alongside)
  • Burrata. About a 1/4 to 1/3 of a ball is good for one omelette.
  • Eggs! Or it’s not an omelette. I like to make two egg omelettes in a dedicated omelette / crepe pan. You can use three eggs if you’re using a larger frying pan and two won’t cover it enough, but otherwise I do think this omelette is rich enough that two eggs is perfect.

Omelette Making Tips

  • The main thing that will make or break your omelette is your choice of pan. It needs to be legitimately nonstick. It can’t be a nonstick pan that is starting to lose its stick. I know we all have a few of those knocking around. It needs to be a fully functioning non stick! I use a crepe pan which was a Christmas present I received many years ago and is still going strong.
  • For beginners, I would definitely recommend using a smaller pan because the omelette will then be much easier to fold with a spatula.
  • I personally use two eggs – my pan is small at 9 inches wide, and I find that two egg omelettes will cook really evenly in a pan that size and it fits with my appetite (I can never finish a three egg omelette). But if your pan is 10 inches wide or more, you probably need three eggs to make it work.
  • Make sure the pan is already well heated before adding the eggs, this helps avoid sticking.
  • You want to cook the omelette slowly on a low heat to get the eggs cooking evenly and the cheese melting without the bottom overcooking.

And ultimately, if the whole thing breaks apart into a mess, don’t worry! This is still going to end up delicious. How could it not?

Cherry Tomato & Burrata Omelette

The ultimate summer omelette – a low carb, high protein vegetarian meal full of juicy garlicky pan roasted tomatoes, creamy burrata and basil pesto! This flexible recipe can be made with any tomatoes (full size, heirloom or cherry tomatoes) and the pesto can be swapped for fresh basil! A light and easy dinner, or a hearty breakfast or brunch to enjoy year round.
5 from 1 rating

Ingredients

  • 2 eggs
  • 1-2 tsp butter, for cooking
  • ¼ cup (50 g) grated pecorino (or another hard cheese: parmesan, asiago etc)
  • 10-12 baby tomatoes, halved
  • 1 clove garlic
  • 1 tbsp olive oil, for cooking
  • 1-2 tbsp pesto
  • ¼ ball burrata

Instructions 

  • Saute the cherry tomatoes. Heat some olive oil in a small frying pan or saute pan, then add the tomatoes and garlic. Cook over low – medium heat until they start to brown and the skins are wrinkling. Add salt and pepper to taste.
    1 clove garlic, 1 tbsp olive oil, 10-12 baby tomatoes
  • Now make the omelette. Heat a nonstick pan over a low heat. Once hot, melt a little butter on the pan ensuring that the whole surface is covered.
    1-2 tsp butter
  • Whisk the two eggs together with a fork and pour them into the pan. Tilt the pan a little if necessary to ensure the whole pan is covered. Then allow the eggs to cook for a couple of minutes, until they are starting to set but still a little soft and runny.
    2 eggs
  • Add the cheese.
    1/4 cup grated pecorino (or another hard cheese: parmesan, asiago etc)
  • Wait another couple of minutes until the cheese is melting in. Add the cooked tomatoes to one side of the omelette.
  • Spoon the burrata and pesto over the tomatoes.
    1/4 ball burrata, 1-2 tbsp pesto
  • Using a spatula, carefully lift the side of the omelette that doesn't have any tomatoes, fold it over the tomato filling, and let sit for about 30 seconds longer in the pan before sliding it onto a plate. Serve immediately.
Calories: 575kcal, Carbohydrates: 10g, Protein: 28g, Fat: 49g, Saturated Fat: 18g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 0.2g, Cholesterol: 394mg, Sodium: 607mg, Potassium: 559mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2703IU, Vitamin C: 24mg, Calcium: 575mg, Iron: 2mg

Equipment

My Le Creuset Crepe Pan
Affordable Alternative in the USA
Affordable Alternative in the UK