Tomato Omelet

Yield: 2 servings
Preparation Time: 15 minutes
Cooking Time: 6 minutes


  • 4 large organic eggs
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1/8 teaspoon ground turmeric
  • ¼ teaspoon brown mustard seeds
  • 2 scallions, chopped finely
  • ¼ cup cherry tomatoes, chopped


  1. In a bowl, add eggs, salt and black pepper and beat well. Keep aside.
  2. In a cast iron skillet, heat oil over medium-high heat.
  3. Add turmeric and mustard seeds and sauté for about 30 seconds.
  4. Add scallion and sauté for about 30 seconds.
  5. Add tomatoes and cook for about 1 minute.
  6. Add the egg mixture in the skillet evenly and cook for about 2 minutes.
  7. Carefully, tilt the pan and cook for about 2 minutes more.
  8. Transfer the omelet into a plate and cut into 2 wedges.
  9. Serve hot with the sprinkling of black pepper.

Nutritional Information per Serving:

Calories: 214
Fat: 017.2g
Saturated Fat: 4.1g
Sodium: 221mg
Carbohydrates: 3g
Dietary Fiber: 0.8g
Sugar: 1.7g
Protein: 13.2g