Tomato, onion and dill omelet Calories

A tomato, onion and dill omelet turns watery when the tomato releases liquid faster than it can evaporate. Cook the tomato before adding the eggs, and remove its seedy, watery centre if it is especially juicy.

Yes, cook the onion before adding eggs to a tomato, onion and dill omelet. Let it soften in the pan first, then add the tomato and cook off some of its moisture so the eggs can set without becoming watery.

Add dill to a tomato, onion and dill omelet near the end of cooking. This helps retain its fresh flavour; you can also scatter a little extra chopped dill over the omelet just before serving.

Yes, feta or cheddar both work in a tomato, onion and dill omelet. Add crumbled feta after pouring in the eggs, or sprinkle grated cheddar over the top; reduce any added salt if the cheese is salty.

Yes, a tomato, onion and dill omelet needs no milk. Beat the eggs well and cook them over low to medium heat; cooking excess liquid out of the tomato first helps the omelet hold together.

Toast, sliced cucumber and olives pair well with a tomato, onion and dill omelet for breakfast. For a more filling plate, add plain yogurt or fruit; keep the sides simple so they do not overwhelm the dill.

For a fluffier tomato, onion and dill omelet, beat the eggs until well mixed and slightly frothy, then pour them into a hot pan. Cover the pan and cook over low heat so the top sets gently without overcooking the bottom.

A cooked tomato, onion and dill omelet can be kept covered in the refrigerator and is best eaten within a few days. Chill leftovers promptly rather than leaving them at room temperature, and reheat thoroughly before serving.

A tomato, onion and dill omelet can fit a weight-loss eating plan as a filling meal, especially when cooked with modest added oil. Keep in mind that large amounts of cheese or toast alongside it can make the meal more substantial.