Step 1: Prepare the Ingredients
Chop the Cherry Tomatoes and Parsley:
On a cutting board, cut the cherry tomatoes into small wedges.
Finely chop the fresh parsley. Set these aside, as they will be used to add freshness and flavor to the omelet.
Step 2: Whisk the Eggs
Beat the Eggs:
In a bowl, crack 4 eggs and add 2 tablespoons of milk. Season with salt and pepper to taste.
Whisk the mixture well using a fork or whisk until the eggs are fully combined, slightly frothy, and smooth. The milk helps to make the omelet light and fluffy.
Step 3: Cook the Omelet
Heat the Pan:
Heat a pan over medium heat and add 20g of butter. Let it melt and spread evenly across the surface of the pan.
Add the chopped parsley to the pan and fry for about 1 minute, allowing the butter to absorb the parsley’s flavor.
Add the Egg Mixture:
Once the butter is melted and the parsley has infused the butter, pour the egg mixture into the pan.
Let the eggs cook over medium heat. In about 20 seconds, you should notice the omelet starting to set with bubbles forming at the surface.
Reduce Heat and Shape the Omelet:
After the omelet has begun to set, reduce the heat to low. Using a spatula, gently pull the edges of the omelet towards the center, allowing the uncooked eggs to flow to the edges of the pan.
Step 4: Add the Filling
Add the Cherry Tomatoes and Cream Cheese:
Once the omelet has firmed up but is still slightly runny on top, add the cream cheese and cherry tomato wedges on one half of the omelet. Distribute the cheese and tomatoes evenly to ensure every bite is flavorful.
Step 5: Fold and Finish Cooking
Fold the Omelet:
Gently fold the omelet in half using the spatula. You can also fold it twice for a neater look, forming a more compact roll.
Finish Cooking:
Allow the folded omelet to cook for an additional minute over low heat. This helps the inside finish cooking without overcooking the exterior.
Flip and Serve:
Carefully slide the omelet onto a plate. Serve it hot with a side of lettuce leaves, fresh or pickled cucumber, and a slice of toast or bread.
Cooking Tips:
Filling Customization: This omelet can be filled with a variety of ingredients. Try adding sautéed mushrooms, spinach, ham, or other cheeses like feta or cheddar.
Butter vs. Oil: If you prefer a lighter dish, you can substitute butter with vegetable oil. However, butter gives the omelet a richer flavor and a beautiful golden-brown color.
Don’t Overcook: To keep the omelet soft and creamy, avoid overcooking. Lower the heat once it starts to set, and allow the residual heat to gently finish cooking the inside.
Non-Folding Option: If you don’t want to fold the omelet, you can leave it flat and add the filling on top like an open-faced omelet. This makes the presentation slightly different but equally delicious.
Cheese Variations: Feel free to use any cheese that melts well. Goat cheese, mozzarella, or brie are great options to enhance the creamy texture of the omelet.
Storage:
Refrigeration: If you have leftover omelet, store it in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or skillet over low heat until warmed through.
Freezing: Omelets are best served fresh, but if needed, you can freeze them. Wrap the omelet tightly in plastic wrap and store in a freezer-safe bag for up to 1 month. Reheat in the microwave or skillet after thawing in the fridge overnight.
Reheating: Reheat the omelet gently over low heat to avoid overcooking. You can also microwave it for 30-40 seconds, but make sure to avoid drying it out.
Nutritional Facts (per serving, based on 2 servings):
Calories: 350
Total Fat: 29g
Saturated Fat: 15g
Cholesterol: 290mg
Sodium: 600mg
Carbohydrates: 3g
Fiber: 1g
Protein: 17g
Frequently Asked Questions:
1. Can I make this omelet without cream cheese?
Yes! You can substitute the cream cheese with other cheeses like cheddar, mozzarella, or feta, or you can skip the cheese entirely if you prefer a lighter option.
2. What type of pan is best for making an omelet?
A non-stick or well-seasoned cast-iron skillet is best for making omelets, as it ensures the eggs won’t stick to the pan and allows for easy folding.
3. How can I make the omelet fluffier?
For a fluffier omelet, whisk the eggs thoroughly with the milk to incorporate more air. You can also add a tiny splash of water instead of milk, which will create steam as the eggs cook, making them puff up.
4. Can I use cherry tomatoes in other ways for the omelet?
Yes! If you prefer, you can sauté the cherry tomatoes in the pan for a minute before adding the eggs, which will soften them and deepen their sweetness.
5. Can I make the omelet without milk?
Yes, you can omit the milk, though it helps make the omelet softer and more tender. If you’re dairy-free, consider using a non-dairy milk like almond or oat milk.
Conclusion:
This Creamy Omelet with Cherry Tomatoes and Cream Cheese is a delicious, versatile dish that can be easily adapted to suit your preferences. The combination of creamy cheese, juicy cherry tomatoes, and the fluffy texture of the eggs creates a delightful balance of flavors. Whether you’re serving this as a quick breakfast or a light lunch, it’s sure to be a hit with both family and guests. The ease of preparation and ability to customize the filling make it a go-to recipe for a satisfying and wholesome meal. Enjoy your omelet with fresh salad, toasted bread, or even a side of pickles for an added burst of flavor!
ADVERTISEMENT
