Breastfeeding Friendly Mediterranean Tomato Herb Omelet
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Learn more →Ingredients
1 serving
For the omelet
- 3 large eggs
- 1 tbsp water
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- 1 tbsp olive oil, divided
- ½ cup cherry tomatoes, halved
- 1 tbsp fresh basil, thinly sliced
- 1 tsp fresh thyme leaves
- 1 tsp fresh oregano, chopped
- 1 oz fresh goat cheese, crumbled
For serving
- 1 tsp fresh parsley, chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Crack the eggs into a small bowl, add the water, salt, and black pepper, and beat with a fork until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
- 2
Heat 1/2 tbsp of the olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the cherry tomatoes and cook, stirring occasionally, until they begin to blister and soften, about 2–3 minutes. Stir in the thyme and oregano and cook until fragrant, about 30 seconds. Transfer the tomato mixture to a small bowl and wipe the skillet clean.
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