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–+ servings

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.
1 omelette
Prep Time: 10 minutes
Cook Time: 10 minutes
5 from 1 rating
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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.
Cuisine: European
Course: Breakfast, Lunch
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