Tomato Omelet

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About


  • 4 tablespoons olive oil
  • 1 onion, finely chopped or grated
  • 4 ripe tomatoes, peeled, quartered, and squeezed dry
  • 1 garlic clove, peeled and crushed
  • 2 teaspoons flour
  • salt
  • freshly ground black pepper
  • cup chopped parsley or basil
  • 6 eggs, beaten with a fork


Heat 2 tablespoons of the olive oil in a skillet, add the onion and cook gently for 5 minutes. Add the tomatoes and garlic, sprinkle with flour, salt, and pepper. Stir in half of the parsley or basil and cook over a low flame for 10 to 15 minutes, or until the mixture has become a little dry. Add the mixture to the beaten eggs.

Heat 2 tablespoons of the olive oil in a skillet, pour in the tomato mixture, and cook for about 5 minutes before turning (see Basic Omelet-Making Procedure). Cook on the other side for 2 to 3 minutes.


Slice the tomatoes ½ inch thick, mix them with beaten eggs, salt, and pepper and cook. The tomatoes remain very firm, making this one of the most refreshing of summer omelets.