Tomato, pepper and basil omelet Calories

Cook the tomato before adding the eggs so its liquid can evaporate. Use firm tomatoes, cut them into small pieces, and avoid crowding the pan; watery vegetables can stop the eggs from setting evenly.

Yes, cheese works well in a tomato, pepper and basil omelet. Crumble feta or sprinkle grated cheddar over the eggs as they begin to set, and use less added salt if the cheese is salty.

Add fresh basil near the end of cooking or scatter it over the finished tomato, pepper and basil omelet. Prolonged heat dulls its aroma; dried basil can go in earlier with the vegetables.

Sweet bell pepper gives a mild flavor and cooks evenly in a tomato, pepper and basil omelet. For more heat, use a small amount of chili pepper, keeping in mind that it can overpower the fresh basil.

Yes, a tomato, pepper and basil omelet can be left open-faced rather than folded. Cook it over low heat and cover the pan briefly so the top sets without overcooking the bottom.

Serve a tomato, pepper and basil omelet with toast, a green salad, or roasted potatoes. A crisp side balances the soft eggs, while toast is useful for soaking up the tomato juices.

You can chop the pepper and tomato ahead, but it is best to cook the tomato, pepper and basil omelet just before serving. Pre-cooked eggs lose their tender texture as they cool and are reheated.

A cooked tomato, pepper and basil omelet keeps in a covered container in the refrigerator for up to three days. Chill it promptly, and reheat only the portion you plan to eat until thoroughly hot.

Basil can darken in a tomato, pepper and basil omelet when it is chopped too early or exposed to prolonged heat. Tear fresh leaves by hand and add them at the end to preserve their color and aroma.