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Omelette with cherry tomatoes and cheese

Author
Cookinero 7 Feb 2026
1200
Omelette with cherry tomatoes and cheese

Omelette is one of the most popular dishes that is usually cooked for breakfast. Both adults and children love it. There are many varieties of omelette. In this recipe, we offer you to cook an omelette with cherry tomatoes and cheese. The dish is prepared quickly and easily. It is better to use olive oil for frying, with it the dish will become more aromatic and tasty.

How to cook Omelette with cherry tomatoes and cheese

Step 1

Omelette with cherry tomatoes and cheese

Pre-wash the eggs and break them into a deep bowl. Add flour, milk, salt and pepper to the eggs. Pour the mixture into a blender and whisk. You can mix everything with a whisk or a fork.

Step 2

Omelette with cherry tomatoes and cheese

Chop the dill and add it to the egg mixture.

Step 3

Omelette with cherry tomatoes and cheese

Pour olive oil into a frying pan and heat it up. Pour the beaten egg mixture into the pan.

Step 4

Omelette with cherry tomatoes and cheese

Place cherry tomatoes on top of the egg mixture. Cover the omelette with a lid and cook over low heat for about 5 minutes.

Step 5

Omelette with cherry tomatoes and cheese

When there are a couple of minutes left until the omelette is fully cooked, put in the grated cheese. Leave the dish in the pan until the cheese melts. Remove the omelette from the heat.

Step 6

Omelette with cherry tomatoes and cheese

Decorate the omelette with cherry tomatoes. You can add some greenery to make the dish look even more appetizing.

Omelette with cherry tomatoes and cheese - FAQ About Ingredients, Baking Time and Storage

Yes! For a dairy-free version, use almond milk or oat milk. For a richer taste, substitute with heavy cream. If avoiding dairy entirely, simply omit milk and add 1 extra egg for moisture.
Replace regular flour with an equal amount of almond flour or gluten-free all-purpose flour. The texture will be slightly different, but it will still hold together well when cooked slowly.
Store cooled omelette slices in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain texture - microwaving can make eggs rubbery.
While eggs are central, you could adapt with chickpea flour (besan) batter and dairy-free cheese. Use 1/2 cup chickpea flour + 1/2 cup water instead of eggs, and cook like a thick pancake.
Use butter or avocado oil as alternatives. For oil-free cooking, ensure your non-stick pan is in perfect condition and keep heat low. A well-seasoned cast iron skillet also works beautifully.
Feta adds saltiness, goat cheese brings creaminess, while cheddar offers great meltability. For lower fat, try part-skim mozzarella. Avoid hard cheeses like parmesan as they don't melt well.
Freezing isn't recommended as thawed cooked eggs become watery. For meal prep, cook tomatoes and cheese fresh when reheating refrigerated egg base for best texture.
Fold in 1/4 cup crumbled cooked bacon or diced ham with the cheese. Vegetarians can add sautéed mushrooms or a sprinkle of nutritional yeast for a protein boost.

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