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Recipe details
Open-Face Garlic, Tomato, and Parmesan Omelette
An open-face French omelette topped with garlicky tomato and Parmesan, served directly from the skillet.
≈ 111 kcal/100 g · ≈ 313 kcal/serving
18 minEasyFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Large eggs2 pcs
Ripe tomato, diced150 g
Garlic clove, minced1 pcs
Parmesan25 g
Olive oil5 ml
Cookware and utensils
10-inch cast-iron skillet
Bowl
Spatula
Knife
Cutting board
Directions
01
Warm the oil in the skillet over medium heat.
Products
Olive oil — 5 ml
Action
Warm
Time
2 min
Temperature
Medium heat
02
Sauté the garlic until fragrant.
Products
Garlic clove, minced — 1 pcs
Action
Sauté
Time
30 min
Temperature
Medium heat
03
Cook the tomato until slightly softened.
Products
Ripe tomato, diced — 150 g
Action
Cook
Time
3 min
Temperature
Medium heat
04
Pour the beaten eggs over the tomato.
Products
Large eggs — 2 pcs
Action
Pour
Time
1 min
Temperature
Medium-low heat
05
Sprinkle Parmesan over the wet egg surface.
Products
Parmesan — 25 g
Action
Sprinkle
Time
1 min
Temperature
Medium-low heat
06
Cover and cook the omelette until firm and 160°F/71°C throughout.
Products
Large eggs — 2 pcs
Action
Cover
Time
8 min
Temperature
Medium-low heat; 160°F/71°C internal
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
