Tomato and Basil Omelette

Omelette à la tomate fraîche et aux feuilles de basilic

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 6 fresh eggs
  • 4 large ripe tomatoes, each about the size of a tennis ball
  • 4 tablespoons olive oil
  • 10 leaves of fresh basil
  • 4 sprigs parsley
  • 1 sprig thyme
  • 1 bayleaf
  • 1 clove of garlic
  • salt, pepper


  1. Remove the stalks and cores of the tomatoes with a small sharp knife and plunge them into boiling water for 2 seconds. Refresh under cold running water and remove the skin. Cut each in half and squeeze in your hand to press out seeds and juice. Chop into coarse dice and put them in a saucepan with the bayleaf and 2 tablespoons of olive oil. Allow to cook over a brisk heat for 15 minutes until all the moisture has evaporated.
  2. Put the coarsely-chopped basil and parsley in a bowl together with the leaves from the sprig of thyme and add the clove of garlic scored with the prongs of a fork. Break in the eggs, add salt and pepper and beat with a fork. Add the cooked tomato dice and mix well.
  3. Put 2 tablespoons of olive oil in a frying-pan and put over a brisk heat. When a blue haze rises pour in the egg mixture and cook, stirring continuously with a fork in a circular motion. Stop stirring when the eggs have set evenly, but are still creamy, and leave over the heat for a minute to brown the bottom of the omelette. Put a plate over the top of the pan, remove from the heat and turn upside down. Lift the pan to reveal a delicious golden omelette which you can eat hot, warm, or cold with a few small black Nice olives.

Recommended wines

  • Rosé or white (Coteaux de Nice or any other fresh-tasting wine)