Servings
Font
Back
0 from 0 votes

Tomato Chutney Omelette

A year-round omelette made with fresh herbs and tomato chutney. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 1 serving
Course: Breakfast
Cuisine: American

Ingredients

  • 2 teaspoons ghee or olive oil
  • 2 large eggs
  • 2 tablespoons whole milk
  • 2 tablespoons minced cilantro and flat-leaf parsley plus extra for topping
  • 1/4 teaspoon sea salt
  • 3 tablespoons feta plus extra for topping
  • 3 to 4 tablespoons tomato chutney, warmed recipe here

Instructions

    Cup of Yum
  1. Heat an 8" skillet over medium-low heat. Add the ghee, swirling until the bottom of the pan is covered.
  2. Whisk together the eggs, milk, herbs, and salt. Pour the mixture into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and add the feta along with the chutney.
  3. Turn off heat, fold omelette in half, and allow to sit for 1-2 minutes until the cheese warms. Transfer to a plate and repeat with remaining eggs. Sprinkle with parsley and more feta before serving.

Notes

  • Tips & Tricks: I like to can chutney to use throughout the winter. Having the chutney premade makes this breakfast quick and easy!
  • Stock up: get the pantry ingredients you will need: eggs, herbs, tomatoes