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Flower Omelette

Flower Omelette

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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

  1. Heat a nonstick skillet over medium low heat and add butter, allowing it to melt evenly.
  2. In a bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
  3. Ensure the skillet is evenly coated with melted butter.
  4. Pour the egg mixture into the skillet, tilting gently to spread it evenly across the pan.
  5. Cook slowly until the edges begin to set. Gently fold sections inward to form petal shapes while keeping the center slightly soft.
  6. Place halved cherry tomatoes in the center to create the flower design. Continue cooking until just set but still tender.
  7. 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.