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Microwave Tomato Omelette
Microwave Tomato Omelette is a modern British recipe for a classic breakfast of light supper omelette filled with tomatoes that's adapted to be cooked quickly in a microwave. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Tomato Omelette.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
2
Rating: 
Tags : Vegetarian RecipesVegetable RecipesBritish Recipes
Microwave Tomato Omelette: A British recipe for a breakfast of light supper omelette filled with tomatoes that's adapted to be cooked quickly in a microwave.
Ingredients:
4 eggs, beaten
3 tbsp milk
1/2 tsp sea salt
30g butter
100g tomatoes, blanched, peeled and coarsely chopped
freshly-ground black pepper, to taste
Method:
Beat together the eggs milk and salt. Season to taste with black pepper and beat once more.
Dot half the butter over a flat 25cm diameter plate with sloping sides. Set in your microwave (1200W) and heat on FULL power for about 30 seconds, or until melted.
Brush the butter over the surface of the plate, pour in the egg mixture and cover with clingfilm (plastic wrap). Snip two steam holes in the top, place in your microwave and cook on FULL power for 50 seconds. At this point, use a fork or spatula to move the cooked egg from the edge of the plate to the centre.
Re-cover and cook for 60 seconds more, then set aside to rest for 90 seconds.
In the meantime, place the chopped tomatoes in a bowl with the remaining butter. Place in your microwave and cook for 1 minute. Toss to combine then lay down the centre of your cooked omelette.
Fold the sides of the omelette over the filling, garnish with a sprig of thyme or basil and serve.
For a cheese omelette, prepare exactly as above, but substitute 50g grated cheese for the tomatoes. Fold over, then return to the microwave and cook for 20 seconds, or until the cheese has just melted.
