The pan-sauteed tomatoes in this recipe set it apart from other omelets. No flipping required! The result is a beautiful and delicious dish that is perfect for any time of the day.
How to Prepare
1. In a bowl, combine eggs, onions, salt and pepper.
2. Cut tomatoes into approximately 1/2-inch slices.
3. Add oil or butter to saute pan and heat over medium low.
4. Add tomato slices to the pan, sprinkle with salt and oregano, and cook for 4-5 minutes.
5. Flip tomato slices and again sprinkle with salt and oregano.
6. Turn heat down to low and pour half the egg mixture on top of the tomatoes.
7. Sprinkle the cheese evenly over the egg.
8. Pour remaining egg mixture over the top. Make sure the cheese and onions are fully submerged in the egg.
9. Cover and cook on low for 10-15 minutes, or until the omelet easily releases from the pan.
10. Transfer to a plate and garnish with fresh parsley.
