Jul 14 2026
Restaurants›Sedona Taphouse›Margherita Omelette Recipe

Margherita Omelette Recipe

Inspired by Sedona Taphouse
Time45m
Serves2

Tomatoes, spinach, mozzarella, fresh tomato hollandaise. Breakfast potatoes.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Omelette

Fresh Tomato Hollandaise

Breakfast Potatoes

Method

Omelette

  1. 1

    Prepare the Ingredients

    Wash and chop the fresh spinach and cherry tomatoes. Grate or tear the mozzarella cheese into small pieces.

  2. 2

    Beat the Eggs

    In a bowl, crack the eggs and beat them with salt and black pepper until well mixed.

  3. 3

    Cook the Omelette

    Heat olive oil in a non-stick skillet over medium heat. Pour the beaten eggs into the skillet and let cook for about 2 minutes until the edges start to set.

  4. 4

    Add Filling

    Sprinkle the spinach, cherry tomatoes, and mozzarella cheese over one half of the omelette. Cook for another 3 minutes or until the cheese starts to melt.

  5. 5

    Fold and Serve

    Carefully fold the omelette in half and slide it onto a plate. Keep warm while you prepare the hollandaise.

Fresh Tomato Hollandaise

  1. 6

    Prepare the Tomatoes

    Blanch the ripe tomatoes in boiling water for 30 seconds, then transfer them to ice water. Peel and chop them finely.

  2. 7

    Make the Hollandaise

    In a saucepan, melt the butter over low heat. In a separate bowl, whisk the egg yolks with lemon juice, salt, and pepper.

  3. 8

    Combine and Heat

    Slowly add the melted butter to the egg yolk mixture while whisking continuously. Stir in the chopped tomatoes and cook gently until thickened.

  4. 9

    Serve

    Drizzle the fresh tomato hollandaise over the omelette just before serving.

Breakfast Potatoes

  1. 10

    Prepare the Potatoes

    Wash and dice the potatoes into small cubes.

  2. 11

    Season the Potatoes

    In a bowl, toss the diced potatoes with olive oil, garlic powder, salt, black pepper, and paprika until evenly coated.

  3. 12

    Cook the Potatoes

    Spread the seasoned potatoes on a baking sheet in a single layer. Bake in a preheated oven at 425°F (220°C) for about 25-30 minutes or until golden brown and crispy, turning halfway through.

  4. 13

    Serve

    Serve the breakfast potatoes alongside the omelette.

More from Sedona Taphouse