Tomato & Cheese Omelet Recipe

Time20m

Serves1

Three egg omelet filled with sweet cherry tomatoes, Monterey Jack, spinach, and red onion, served with a house-made biscuit.

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Ingredients

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1
Prepare Ingredients
Chop the cherry tomatoes in half, dice the red onion, and rinse the spinach. Grate the Monterey Jack cheese and set aside.
2
Whisk Eggs
In a bowl, crack the three eggs and whisk them together until well combined. Add salt and black pepper to taste.
3
Cook the Vegetables
In a non-stick skillet, melt the butter over medium heat. Add the diced red onion and cook for about 2 minutes until it becomes translucent. Then add the cherry tomatoes and spinach and sauté for another 2-3 minutes until the spinach wilts.
4
Add Eggs
Pour the whisked eggs over the sautéed vegetables in the skillet. Let it cook undisturbed for about 2 minutes until the edges start to set.
5
Add Cheese
Sprinkle the grated Monterey Jack cheese evenly over the eggs. Cover the skillet and cook for another 2-3 minutes until the cheese is melted and the eggs are fully cooked.
6
Fold and Serve
Gently fold the omelet in half using a spatula. Slide it onto a plate and serve immediately.