Flower Omelette
A cheerful and fluffy flower omelette made with tender eggs, juicy cherry tomatoes, and fresh herbs. This bright and playful breakfast is quick, simple, and perfect for brunch or a light meal.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter
- 6 to 8 cherry tomatoes, halved
- 1 tablespoon fresh parsley or chives, finely chopped
Instructions
- Heat a nonstick skillet over medium low heat and add butter, allowing it to melt evenly.
- In a bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
- Ensure the skillet is evenly coated with melted butter.
- Pour the egg mixture into the skillet, tilting gently to spread it evenly across the pan.
- Cook slowly until the edges begin to set. Gently fold sections inward to form petal shapes while keeping the center slightly soft.
- Place halved cherry tomatoes in the center to create the flower design. Continue cooking until just set but still tender.
- Sprinkle chopped fresh herbs on top and carefully slide onto a plate. Serve warm.
Notes
- Cook over medium low heat to keep the eggs tender and prevent browning.
- Use a silicone spatula for gentle folding.
- Serve immediately for the best fluffy texture.
- Add shredded cheese before folding for extra richness.
Find it online: https://tastyze.com/flower-omelette/