Sun-Dried Tomato and Goat Cheese Omelet

By Martha Rose Shulman

Updated December 12, 2022

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 15 minutes
Rating
5(216)
Comments
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Sometimes the filling for my omelet is determined by something I find in my pantry. I don’t recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.

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Ingredients

Yield:1 serving.

FOR EACH OMELET

  • 2 eggs

  • 1 tablespoon low-fat milk

  • Salt and freshly ground pepper

  • 1 small garlic clove

  • 2 teaspoons extra virgin olive oil

  • 2 tablespoons chopped oil-packed sun dried tomatoes

  • ½ ounce crumbled goat cheese (about 2 tablespoons)

  • A few leaves of fresh basil, cut in thin strips

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

6 grams carbs; 331 milligrams cholesterol; 302 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 24 grams fat; 1 gram fiber; 348 milligrams sodium; 16 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.

  2. Step 2

    Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

  3. Step 3

    As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg “pancake,” then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don’t like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.

Tip

  • Advance preparation: You can chop the sun-dried tomatoes and crumble the cheese hours before you make the omelet.

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Ratings

5 out of 5
216 user ratings
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Comments

Nori

I dry my own tomatoes as garden permits, but do not preserve in olive oil. Instead, I freeze the dried ones until needed, rehydrate somewhat when needed for recipe, and adjust oil in recipe as needed, dice dried tomatoes if needed.

Mary Ellen

Great recipe. I substituted feta.

Brian Reimer

12Sep20: go easy on the garlic and oil since the sun dried tomatoes are oily.

AND in CDMX

I'd consider grating the garlic. Minced, it doesn't cook enough in the eggs and tastes raw.

quaas

Did use eggplant caponata I had and filled the omelet (2 eggs per person) Delicious

Mark

When does the garlic come in?

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