Cheese Omelette with Tomato and Green Vegetables

Raiding the fridge to make a quick dinner led to this Cheese Omelette with Tomato and Green Beans. Use virtually any cheese with it to achieve your preferred flavour.

A few chilli flakes make for a spicier omelette but can be omitted if preferred. Perhaps best served with a salad as a dinner but works as is.

Halve the omelette then serve with beans in a sauce plus Confetti Coleslaw to give a meal for two.

Serves 1


  • 2 large free range or organic eggs
  • cheese such as Leerdammer, Jarlsberg or Jong Gouda
  • 2-4 cherry tomatoes
  • ½ small brown onion
  • 2 tablespoons peas
  • 2 tablespoons green beans
  • garlic
  • (Optional)chilli flakes
  • sea salt salt
  • ground black pepper

Cheese, Tomato and Green Vegtable Omelette


  1. Beat the eggs in a cup or bowl until an even yellow. Season with sea salt and black pepper. Set aside.
  2. Thinly slice some of your chosen cheese and set aside too.
  3. Peel and chop the onion.
  4. Heat the olive oil in a large fry pan over a medium heat.
  5. Once heated, add the onions into the pan and stir well to coat with the oil. Fry for a couple of minutes, stirring regularly.
  6. Add the peas and green beans to the pan and mix well.
  7. Quarter or halve the tomatoes according to size. Add to the pan along with the garlic and chilli flakes (if using). Stir well to mix and continue frying for a moment.
  8. Pour the egg into the fry pan and swirl to evenly spread.
  9. Use a spatula to loosen the omelette edges then swirl the pan to get uncooked egg from the centre.
  10. Once the omelette has begun to set then layer on the cheese. Keep things moving otherwise it will stick the pan.
  11. The omelette is ready when the eggs are set and the cheese is melting. Optionally, put the fry pan under a hot grill for a few minutes to brown the cheese.
  12. Serve and enjoy

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