Sun Dried Tomato Omelet Recipe
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This sun dried tomato omelet is a high protein, delicious start to your day.
I have a love affair with sun-dried tomatoes. There’s just something about them that makes me feel like I’m spending the summer in Italy. Nice way to spend your breakfast, eh? Day dreaming about being in Italy? I’m huge on day dreaming. I love to day dream.
Anyhoo, I think I’ll start putting together a collection of egg and omelet recipes much the same as I did with the oatmeal recipes. That way it will be a nice little collection for you. How would that be? So here’s the first recipe in my upcoming Egg and Omelet collection…
MORE HEALTHY BREAKFAST RECIPES:
SUN DRIED TOMATO OMELET RECIPE:
Equipment
- Skillet
Ingredients
- 4 large eggs
- 3 tbsp. finely chopped sun dried tomatoes
- 1/2 cup chopped red onion
- 1 tsp. Italian Seasoning
- 3 tbsp. grated cheese (I love parmesan, but you can use what you like)
- 2 tsp. oil
Instructions
- Whisk your eggs in a small bowl until the whites and yolks are well combined.
- Sauté your onions, tomatoes and basil in a cast iron pan using oil.
- Transfer to a holding bowl and use the same pan to cook your eggs in.
- Stir eggs until they begin to solidify and then form into a circular shape to form the omelet.
- Sprinkle the cheese over the eggs and then spread the sun dried tomato mixture onto the eggs. Close the omelet by flipping half of it over onto itself like a taco shell.
- Transfer to a plate and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.5the recipe | Calories: 318kcal | Carbohydrates: 11g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 395mg | Sodium: 300mg | Potassium: 506mg | Fiber: 3g | Sugar: 5g | Vitamin A: 870IU | Vitamin C: 6mg | Calcium: 273mg | Iron: 3mg
Just started a new “Live It”… and am sooo anxious to try some of your recipes!
Libby – Wonderful! What is a “Live it”?
I just started reading about clean eating and I’m going to ease into it. I tried this recipe this morning and loved it! Very delicious. The only changes I made were reducing the amount of ingredients on everything except the egg whites. Thanks for a great recipe! I look forward to trying more!
Malea – Fantastic! Glad you enjoyed it!
I made something similar for breakfast this morning. I used sundried tomatoes, some left over ham, onions, peppers, chicken stock, some thawed frozen spinach, and parmesan cheese. I cooked all that up and put it in my version of the quinoa tortillas! yummy!
Stephanie – Oh! That’s sounds gooooood!
CheeseGirl – Oh dear. LOL! Thank you so much. All fixed.