Parmesan Tomato Onion Omelette
Omelettes are so easy to make. They especially make a great pre-hike breakfast with the protein in the eggs and cheese and fluid-filled tomatoes for hydration. Have with milk for extra protein. They’re also very versatile – you can put most veggies in it and it’ll work, such as bell peppers, mushrooms, red onion, etc. Garnish with any herbs you fancy and a melting cheese and you’re good to go. I used parmesan today though, so really, any cheese works!
Note: When you beat the eggs lightly (just a few whisks), it creates a nice marble of yellow and white.
- 5 eggs, beaten lightly
- 1/2 large beefsteak tomato, chopped
- 1/4 medium onion, chopped
- 1 sprig green onion, chopped, separate the white and green parts
- 2 tbsp parmesan cheese
- 1 tbsp butter
- Dash of herbes de provence
- Salt and pepper
- Heat up a large cast iron pan and add a lug of olive oil. Fry the onions and white part of green onion on medium-high heat until translucent. Set aside.
- Add a small lug of olive oil and the butter. Turn the heat down to medium. Pour in the eggs and spread it out. Add salt and pepper to taste.
- When the eggs are 70% done, place the tomatoes, onions, green part of green onions, 1 tbsp of parmesan cheese, and herbes de provence on one half the eggs. You may add a pinch more salt and pepper to the veggies.
- When the veggies are heated through and the egg is almost cooked, fold the other half over the veggies.
- If you’re using a light pan, you can lift the pan and “roll” the omelette out onto a plate so that all the fillings are covered. However since the cast iron pan is too heavy, I just scooped it out.
- Top with the remaining 1 tbsp parmesan cheese and serve.